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Asparagus - The Royal Vegetable Fine Cuisine with Art Infusion "To
cook is to create. And to create well...
Asparagus with Tarragon Sauce
“The Germans are crazy about asparagus, which shows their good sense.” |
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Asparagus with Tarragon Sauce 1 quart
vegetable stock Place the vegetable stock in a large saucepan and reduce it, uncovered, to approximately 3/4 cup, about 10 minutes. Meanwhile, peel the asparagus and the carrots and cut them diagonally into 1-inch-long pieces Quarter the Savoy cabbage lengthwise and cut it crosswise into pieces about 1 1/2 inches long. Peel and slice the green onions and sauté about half of them in 3 tablespoons butter. Stir in 1 tablespoon tarragon. Add the carrots and sauté 2 minutes, then add the asparagus, season mixture with salt, pepper and sugar, cover the pan and let the vegetables simmer in their own juice over low heat about 5 minutes. Stir in the Savoy cabbage and simmer an additional 5 minutes, covered. Meanwhile in a small saucepan sauté the remaining onions and 1 tablespoon tarragon in 1 tablespoon butter, add the vinegar, bring to a boil and cook until almost no liquid remains. Add the reduced stock, bring to a boil, and whisk in the remaining 2 tablespoons butter cut into pieces. Remove pan from heat. Whisk the egg yolk with a small amount of sauce and whisk the mixture back into the sauce remaining in the saucepan. Carefully warm the sauce until it thickens and pour it through a fine sieve over the cooked vegetables. When serving, garnish with remaining tarragon. 4 servings. Back to article - Asparagus:
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