Categories: Vegetables- Asparagus

Ingredients

• 3 sprigs fresh tarragon
• 1/2 cup butter, softened
• 1 small or 1/2 large shallot, minced
• 1 Tbsp. dry white wine OR vermouth
• 1 Tbsp. white wine vinegar
• 1 Tbsp water
• kosher salt and ground black pepper
• 2 lbs. fresh asparagus, trimmed

Directions

1. Remover the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside.

2. In a small skillet, heat 2 Tbsp. of the butter over medium heat. Add the shallot and the reserved tarragon stems. Cook, stirring frequently, until the shallot is translucent.

3. Add the wine, vinegar and 1 Tbsp. water, increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.

4. Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 tsp. salt (omit is using salted butter). and 1/4 tsp. pepper. Mix until thoroughly combined.

5. Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil an season lightly with salt and pepper. Roast 10 minutes (longer for fatter spears) or until asparagus is crisp-tender and just beginning to brown on the tips.

6. Serve asparagus with the butter.

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