I needed a new way to prepare asparagus, so I tried this recipe last week. Hmm. I am on the fence about tarragon- I like it dried, sprinkled in scrambled eggs, but I never eat it fresh, and it was just too strong for me. I would try this again, but with a different herb.
Browned Butter Asparagus
(Cooking Light, May 2011)
Yield: 8 servings (serving size: about 4 ounces)
Total: 18 Minutes
2 bunches asparagus, trimmed (about 2 pounds)
3 tablespoons butter
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh tarragon
1. Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain and rinse under cold water; drain and set aside.
2. Melt butter in a large skillet over medium heat; cook 3 minutes or until browned and fragrant. Stir in salt and pepper. Add asparagus and tarragon; cook 1 minute or until heated, tossing to coat.
per serving: 61 calories