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Asparagus with tarragon sauce

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Ingredients for 4 servings:

  • 2 kg asparagus
  • butter
  • 2 eggs, very fresh
  • 1 lemon(s), the juice
  • 300 ml cream, liquid
  • 4 tsp mustard, medium hot
  • 4 tbsp vinegar (tarragon vinegar)
  • 2 bunch tarragon (French; Russian is tasteless)
  • olive oil
  • salt and pepper
  • Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A poached egg goes perfectly with this

Peel the asparagus and cook in salted water with a pinch of sugar and a knob of butter. Meanwhile, pluck the tarragon leaves from the stems and finely chop them. Blend the eggs, lemon juice, cream, mustard, and tarragon vinegar with a hand blender until light and creamy. Add a little olive oil and blend again. Add the tarragon and season with salt, pepper, and a pinch of sugar. Serve the sauce with the asparagus.

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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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