• 454 gr (1 pound) fresh asparagus
  • Tarragon butter at maple syrup
  • 125 ml (1/2 cup) butter
  • 30 ml (2 tbsp.) fresh chopped tarragon
  • 1 yolk
  • 45 ml (3 tbsp.) maple syrup
  • 10 ml (2 tbsp.) lemon juice
  • Salt and pepper
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  • Cut the bottom part of the asparagus and throw them (or keep them to make a pottage). Cook the asparagus in boiling salted water. They must be cooked but crispy. Put them in the center of 4 plates cover with grated carrots. Spread each plate with a little bit of tarragon butter and maple syrup. Serve immediately.
  • Tarragon butter at maple syrup
  • In a little saucepan, melt the butter at low heat. When the butter is melted, take off the saucepan from the heat. In beating, add the rest of the ingredients. Season to taste with salt and pepper. Serve immediately like dressing.

Chef's notes