Asparagus Salad with Tarragon
Salads • French
Description
You can use clarified butter instead of olive oil in the dressing.
Ingredients
- Asparagus 10 oz
- Tarragon 0 oz
- Garlic 1 clove
- Olive Oil 0 fl oz
- Sesame Oil 0 fl oz
- Toasted Sesame 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For this salad, it's best to use medium-sized green asparagus, about the thickness of a woman's finger. First, peel the stalks with a vegetable peeler, then boil them in salted water for four minutes. The asparagus should remain slightly firm, or 'al dente.' Once cooked, cool the asparagus quickly in ice water. This trick helps keep the asparagus crisp rather than mushy, which often happens to vegetables cooked al dente that aren't cooled down quickly, as they continue to cook from their residual heat.
Step 2
Remove the leaves from the tarragon stems and mix them with olive oil, sesame oil, crushed garlic, and sesame seeds (which can be lightly toasted in a dry skillet), along with salt and pepper. Drizzle this sauce over the asparagus and serve with a rosé wine, such as Catalan or Provençal.
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