Asparagus With Tarragon Lemon Sauce Food

ASPARAGUS WITH TARRAGON LEMON SAUCE

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

TARRAGON ASPARAGUS

Steps:

• On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.

ASPARAGUS WITH TARRAGON BUTTER

Steps:

• Trim woody ends from asparagus.
• Place the asparagus in a large frying pan with about 1 inch of boiling water.
• Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm.
• Drain well.
• Arrange the asparagus spears on a warmed serving dish.
• Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus.
• Serve at once.

LEMON-TARRAGON CREAM SAUCE

Steps:

• In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
• Add the Riesling.
• Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
• Add the lemon and tarragon and cook for 5 minutes more.
• Add salt and pepper to taste.
• Serve over fettucine.

ASPARAGUS IN TARRAGON HOLLANDAISE SAUCE GOOD AND FANCY!

Steps:

• Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
• Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
• Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
• Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
• When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
• Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
• Whisk in butter and, when it's incorporated, add tarragon.
• Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.

ASPARAGUS WITH TARRAGON DIPPING SAUCE

Steps:

• Bring 4 quarts of salted water to a boil in a large pot.
• Add the asparagus, return to a boil, and cook about 2 minutes or until just tender.
• Rinse and drain under cold running water.
• Pat asparagus dry with paper towels.
• For tarragon sauce, combine the mayonnaise, sour cream, shallots, tarragon, lemon juice, salt, freshly ground pepper, and red pepper in a small bowl until well mixed.
• Arrange asparagus on a platter and serve with tarragon sauce.
• Makes 20 servings.
• Make-Ahead Tip: Prepare asparagus and sauce as directed above.
• Wrap and refrigerate asparagus and sauce for up to 24 hours.