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 in. The easy tips that make simple food great.
Ingredients
- 2 bunches asparagus
- 2 tablespoons olive oil
- 1 teaspoon sea salt (less if using fine salt)
- ¼ teaspoon white pepper
- About 8 leaves fresh tarragon
Method
- Rinse the asparagus and snap off the woody ends at their natural breaking point. Cut the spears lengthwise — just for looks, so optional.
- Find a pan large enough for the spears to lie flat (I use a frying pan). Fill with water and bring to the boil, then add the olive oil, white pepper, salt and tarragon.
- Add the asparagus and simmer for about 5 minutes — the colour will brighten. Instead of draining (unwieldy and dangerous with a pan full of hot liquid), lift the asparagus up 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 — it's quite strong. French tarragon is available in garden centres from mid-spring; it's dormant in winter, so if you thought you'd killed it off, it should start bushing out again in late September.
The Pairing
Asparagus is famously wine-tricky — reach for a crisp, herbaceous white like a Sauvignon Blanc or an aromatic Pinot Gris. Browse the Pinot Gris + Riesling collection.