White Asparagus With Tarragon Cream Sauce

White Asparagus With Tarragon Cream Sauce

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , , ,

Yields or Serves:  

Rating:
[Total:    Average: /5]

Unlike its green-skinned counterpart, white asparagus has a tough, bitter peel that must be removed before cooking. Using a vegetable peeler works very well for this task.

  • 1 Pound White Asparagus (Peeled)
  • 1 Shallot (Minced)
  • 3 Tablespoons Butter
  • 3 Ounces Fresh Mushrooms
  • 1 Tablespoon Lemon Juice
  • 1 Garlic Clove (Minced)
  • 2 Tablespoons Unbleached Flour
  • 2/3 Cup Vegetable Or Chicken Stock
  • 1/3 Cup Heavy Cream
  • 1 Tablespoon Dried Tarragon
  • 1/8 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Add butter to skillet over a medium-high heat. Add shallots, mushrooms, and lemon juice. Sauté for 5 minutes until tender. Add tarragon and flour. Cook for 1 minute. Add vegetable or chicken stock. Bring to boil. Reduce heat and add cream, nutmeg, kosher salt, and pepper. Cook 3 minutes. Remove from heat.
  2. Transfer to serving platter.
  3. Serve immediately.
  4. Serves 4
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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