Talk about AMAZING. This recipe for quickly blanched Asparagus with Tarragon Sauce is out of this world good and SO easy. With a three minute blanch in hot water, tender asparagus is covered with an easy to make tarragon sauce that reminds me of a bernaise, and gets topped with pan fried prosciutto and chopped egg.
I’m always on the lookout for new recipes to share with you and this does just that. Perfect for anytime, but this is always a hit at the holiday dinner table, too.
Ends trimmed and tough leaves removed, these delicious asparagus get a 3 minute blanch in heavily salted water. That’s it.
BUT, about that sauce…
It’s the sauce folks. An incredibly easy one to make that delivers BIG on flavors.
It reminds me of the classic French sauce bernaise. Although no double steamer to cook egg yolks and melted butter with the risk of curdling.
This recipes comes from a Better Homes and Gardens cookbook and is one of our favorites.
All you need is a sauce pan and a few on hand items like cider vinegar, mustard, shallots, and the key, mayonnaise!
I next pan fry some prosciutto to crumble on top (or use bacon if you prefer) and chop hard boiled eggs for an added touch.
Not only is this one visually beautiful to look at, but it’s even better to eat. Enjoy!
Asparagus and Tarragon Sauce
- 1 1/2 lbs asparagus spears
- 2 tbsp butter (separated)
- 2 tbsp finely chopped shallot (1 medium)
- 1 tbsp dried tarragon
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2 tbsp Dijon-style mustard
- 2 tbsp apple cider vinegar
- 1 tsp lemon juice
- 1/4 cup mayonnaise
- 4 oz prosciutto torn or cut into 2x1-inch pieces
- 2 hard boiled eggs finely chopped
- Snap off and discard woody ends from asparagus.
- In a small saucepan melt 1 tablespoon of the butter over medium heat. Add the shallot; cook and stir about 2 minutes or until softened.
- Stir in the tarragon, kosher salt, and pepper. Whisk in the mustard, vinegar, and lemon juice. Cook for a minute and remove from heat. Whisk in the mayonnaise. Heat through, stirring frequently. Cover and keep warm.
- In a medium skillet heat the remaining 1 tablespoon butter over medium-high heat. Add the prosciutto pieces and cook about 2 to 4 minutes or until just crisp and golden, turning once halfway through cooking time. Transfer to paper towels to drain.
- Bring a large saucepan of salted water to a boil. Add asparagus and cook about 3 minutes or until crisp-tender; drain.
- Transfer asparagus to a serving platter. Spoon the tarragon sauce over asparagus spears and sprinkle with prosciutto and chopped eggs.