French Tarragon, Asparagus with Grated Eggs

French Tarragon, Asparagus with Grated Eggs

We may earn money or products from the companies mentioned in this post.

What is Béarnaise Sauce?

Ahh, you gotta love the French, French cooking and French Sauces! What is Béarnaise sauce? A classic French sauce made with a reduction of white wine vinegar, white wine, tarragon, and shallots. It’s finished with clarified butter emulsified in egg yolks. Considered to be a “child” of the mother, Hollandaise sauce. Hollandaise sauce is one of the five mother sauces in the French Haute Cuisine repertoire.

To learn more about French Tarragon go to: Bonnie Plants
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Tarragon Asparagus with Grated Eggs
Prep Time
20 mins
 

An easy and delicious way to make fresh asparagus.

Course: Side Dish, Vegetable
Cuisine: All-American
Keyword: asparagus, hard-boiled egg, vinaigrette
Servings: 6
Ingredients
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoons finely chopped fresh tarragon
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon granulated sugar
  • 1 small shallot, finely chopped
  • 3 tablespoons plus 3/4 tsp. kosher salt, divided
  • 10 cups water
  • 2 boiled and peeled eggs, grated
Directions
  1. Whisk together olive oil, vinegar, tarragon, mustard, pepper, sugar, shallot, and 3/4 teaspoon of the salt.
  2. Bring water and remaining 3 tablespoons salt to a boil in a large saucepan over medium-high. Remove and discard tough ends of asparagus spears. Place asparagus in boiling water; cook until tender-crisp, 2 to 3 minutes. Drain and rinse with cool water; pat dry.
  3. Arrange asparagus on a serving platter. Drizzle with vinaigrette, and toss lightly to coat. Top with grated eggs. Serve warm or at room temperature.
Recipes On Tap: Fresh AsparagusRoasted Asparagus Scones and Asparagus and Mushroom Frittata
*Please excuse our mess while we remodel our kitchen;)


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