Oh asparagus: such a fleeting vision. Get it while you can, friends, it doesn’t last long. Whether you like it pencil thin and crisp, thumb-thick and buttery or shaved into ribbons and eaten raw, this is the time to have it. I’ll admit, usually I just steam it or toss inch long pieces into pasta. I like it with lemon, or just a bit of butter, but I don’t usually pair it with herbs, lest it’s delicate flavour be smothered. So imagine how chuffed I was with myself when I found myself standing in the market with a bunch of tarragon in one hand and a bundle of asparagus in the other?
A quick saute in some olive oil got this asparagus off the ground, but the chopped tarragon I threw in for the last 2 minutes of cooking really made it fly. A little sea salt and fresh pepper to finish, and ta-da, a springy, delicious and fast, fast, fast side dish for dinner, or a great addition to breakfast/brunch. (Try dunking the spears into a perfectly runny egg. Heaven.)
Sautéed Asparagus with Tarragon
Rinse and dry 1 bundle of asparagus., Trim the stem ends of any dry bits.
Chop and set aside, 1 tablespoon of tarragon.
Heat 1 tsp. olive oil in a large skillet over medium high heat. Cut the asparagus spears into thirds. Toss in the asparagus pieces into the hot pan and toss quickly like a stir fry. Allow to cook, tossing frequently for about 4-5 minutes. If the pan is hot enough they will get a bit browned, which I liked because it amps up the natural nuttiness. If you’d like to keep them pure green, turn down the heat before any caramelization occurs. Add the tarragon for the last 2-3 minutes of cooking. The asparagus is cooked when it’s bright green and tender. Add a fine sprinkle of sea salt and pepper, et voila! Bon appetit!