Steamed Asparagus with Tarragon Cream Sauce

The anise-like flavour of tarragon in cream sauce compliments savoury asparagus in this delicious spring recipe. Serve it with roasted lemon rosemary chicken and a bowl of fresh strawberries and cream for a delightful meal.

2 Tbsp. butter
3 oz mushrooms, cleaned and sliced
1 shallot, finely chopped
1 tsp. lemon juice, freshly squeezed
2 Tbsp. all-purposed flour, unbleached
⅔ cup vegetable stock
⅓ cup heavy cream
1 Tbsp. fresh tarragon, chopped
⅛ tsp. nutmeg, freshly grated
½ tsp. sea salt
1½ lbs green asparagus, trimmed

In a medium size saucepan over medium heat, melt the butter and sauté the mushrooms for 5 minutes. Add the shallot and lemon juice to the pan and cook the mixture for an additional 3 minutes.

Stir the all-purpose flour, unbleached into the mushrooms until completely incorporated, and then add the vegetable stock, stirring until the sauce becomes smooth and thicken slightly. Stir in the heavy cream, tarragon, and nutmeg, and then heat through. (Do not allow the sauce to simmer) Once the sauce is heated, remove it from the heat and cover with a lid to keep warm.

Bring a large shallow pan of water to a boil and salt it. Gently place the asparagus into the water, reduce heat, and cover with a lid. Cook the asparagus for 5-7 minutes, until it’s tender. Drain and serve immediately with the hot tarragon cream sauce.

Makes 4 servings.