Ingredients

  • 454 gr (1 pound) of fresh asparagus
  • Tarragon butter with maple sirop :
  • 125 ml (1/2 cup) of butter
  • 30 ml (2 tablespoons) of fresh chopped tarragon
  • 1 egg yolk
  • 45 ml (3 tablespoons) of maple syrup
  • 10 ml (2 tablespoons) of lemon juice
  • Salt and pepper
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Preparation

  • Slice the lower third of the asparagus and trow it away (keep it, if desired, to make soups ). Cook asparagus some minutes in a casserole of boiling water with a pinch of salt. Still needs to be crispy.
  • Lay at the center of four plates on a bed of grated carrots. Drench each portion with a bit of tarragon butter and maple sirop.
  • Serves right away.
  • Tarragon butter with maple sirop :
  • In a small casserole, melt butter at low heat. When melted, remove from fire. Add other ingredients while whipping. Seasons with salt and pepper to taste.
  • Serves right away as accompanying sauce.

Chef's notes

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