White Asparagus With Tarragon Cream Sauce

White Asparagus With Tarragon Cream Sauce


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

Categories:  , , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

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 has been cooking and writing recipes since she was a a young girl. 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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