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Asparagus with pak choi and tarragon

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Ingredients for 2 servings:

  • 1 kg asparagus
  • 300 g pak choi, mini
  • 10 g tarragon
  • 100 ml dry white wine
  • 1 tsp, heaped sugar
  • 1 pinch of salt
  • Butter (sour cream butter)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Peel the asparagus and place it on a baking sheet. Trim the bok choy and arrange the individual leaves among the asparagus. Arrange the tarragon leaves and stems on top. Sprinkle with sugar and salt. Pour in the white wine and cover with butter flakes. Cover the baking sheet as tightly as possible with aluminum foil. Bake in the oven for about 45 minutes. The juices that come out make a delicious tarragon sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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