Asparagus with Tarragon and White Pepper

A simple and subtle celebration of Spring.  This recipe is about style, how you prep the asparagus, and what pan you choose to cook it. The easy tips that make simple food great.

2 bunches of asparagus

2 tablespoons olive oil

1 teaspoon sea salt, less if using fine salt

1/4 teaspoon white pepper

about 8 leaves of fresh tarragon

1.    Rinse the asparagus and snap off the woody ends at their natural breaking point.  Cut the spears lengthwise, this is just for looks so is optional.

2.  Find a pan that is large enough for the asparagus spears to lie down flat in, I use a frying pan. Fill with water and bring to the boil, add olive oil, white pepper, salt and tarragon.

3.    Add the asparagus and simmer for about 5 minutes.  The colour will brighten. Instead of draining (unwieldy and dangerous with a frying pan full of hot liquid), lift the asparagus through the floating oil and seasonings with tongs and serve on a warm plate.

Equally good served warm or chilled.

Notes on Tarragon:

If using dried tarragon use only a pinch as it's quite strong. 

French Tarragon is available in garden centres from mid-spring.  It is dormant in the winter so if you have planted it before and thought you'd killed it over winter it should start bushing out again in late September.