Green Asparagus Recipe

Time30m

Serves4

burnt allium, tarragon vinaigrette

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Ingredients

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1
Prepare the Asparagus
Trim the ends of the green asparagus and rinse under cold water to remove any dirt. Pat dry with a paper towel.
2
Prepare the Allium
Peel and finely chop the shallots and garlic.

3
Cook the Asparagus
In a large pot of boiling salted water, blanch the asparagus for about 3-4 minutes until tender but still crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
4
Burn the Allium
In a skillet over medium-high heat, add a splash of olive oil. Add the chopped shallots and garlic and sauté until they are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Remove from heat and set aside.

5
Make the Vinaigrette
In a bowl, whisk together the olive oil, red wine vinegar, chopped fresh tarragon, and season with salt and black pepper to taste. Adjust flavors as needed.

6
Combine and Serve
On a serving platter, arrange the blanched asparagus. Drizzle with the tarragon vinaigrette and top with the burnt shallots and garlic. Serve warm.