- 1 pound asparagus
- 1 tablespoon fresh tarragon, chopped
- 2 tablespoons shallots, chopped
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/4 cup white wine
- Rinse and trim the asparagus. Chop the fresh tarragon leaves, reserving the tips of a few sprigs to use as a garnish.
- In a large skillet over medium heat, add the olive oil and butter. Once the butter is melted, add the shallots and saute for a minute or two, just until soft. (Do not brown). Add the asparagus, tarragon and white wine. Cover (use aluminum foil if your skillet does not have a lid) and let the asparagus steam for three minutes, or until tender.
- Transfer to a serving platter or individual plates, garnish with the reserve tarragon tips.
- The zest of 1/2 of a lemon is a beautiful and tasty garnish too.