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Side Dishes >  Vegetables >  Tarragon Asparagus >

 

Tarragon Asparagus

• 2 TBS butter

• 1 dozen button mushrooms, cleaned & sliced

• 1 green onion, finely chopped (including greens)

• 1 tsp. lemon juice

• 2 TBS all-purpose flour

• 2/3 C vegetable stock

• 1/3 C heavy cream

• 1 TBS fresh tarragon, chopped (sub with 1 tsp. dried tarragon)

• 1/8 tsp. nutmeg

• 1/2 tsp. salt

• 1-1/2 LBS fresh asparagus spears, trimmed

Add butter and mushrooms to a skillet; sauté over medium heat for about five minutes, stirring. Add the green onions and lemon juice. Simmer the mixture an additional three minutes. Stir flour into mushrooms until incorporated. Add vegetable stock, stirring until sauce becomes smooth and slightly thickened. Stir in the heavy cream, tarragon and nutmeg. Heat through but do not allow the sauce to simmer. Remove from heat and cover to keep warm. Bring salted water to a boil in a cooking pot. Gently place asparagus spears in boiling water; reduce heat and cover. Cook asparagus for five to seven minutes, or until tender. Drain and serve immediately with tarragon cream sauce.

 

Recipe featured in the Larkin Community Cookbook.

 

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