French Tarragon, Asparagus with Grated Eggs
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
Tarragon Asparagus with Grated Eggs
- 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
- Whisk together olive oil, vinegar, tarragon, mustard, pepper, sugar, shallot, and 3/4 teaspoon of the salt.
- 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.
- Arrange asparagus on a serving platter. Drizzle with vinaigrette, and toss lightly to coat. Top with grated eggs. Serve warm or at room temperature.