Fresh asparagus with tarragon butter and maple sirop
20
20
4
No
Ingredients
- 454 g (1 pound) of fresh asparagus
For the tarragon butter with maple syrup:
- 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
Preparation
Side-by-side mode
- Slice the lower third of the asparagus and throw it away (keep it, if desired, to make soups). Cook asparagus for some minutes in a casserole of boiling water with a pinch of salt. It must 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 syrup.
- Serve right away.
For the tarragon butter with maple syrup:
- In a small casserole, melt butter at low heat. When melted, remove from fire. Add other ingredients while whipping. Season with salt and pepper to taste.
- Serve right away as side dish sauce.
