Sunday, December 2, 2012

Secret Ingredient: Tarragon

So I pulled a repeat out of the arsenal the other day (I say this like I make something new every day. It's cute.) I did, however, make a new side. So it counts.

I love doing 'secret ingredient' meals, especially when you are using random herbs that you only use a little bit of (you always have to buy a whole damn package)...might as well use at least a little more and not throw the whole rotted thing away a week later. And after I bought a pack of tarragon for Tarragon Chicken, I knew for damn sure I wasn't going to use it for anything else, so I got creative.

We know you can do browned butter and sage sauces (right? If not—learn, and do.) And I had asparagus, which I looove with browned butter, so I roasted them, experimented, did some tossing, served, and waited for the review.

Given as he was cleaning up the kitchen, btw. Not exaggerating when I say waited. 

"Hey, babe, that asparagus....make that again. That was some good stuff."

Wellllll ok.

 Asparagus with Browned Butter and Tarragon
One bunch asparagus
Canola or olive oil spray
sea salt
2 tbsp butter
good pinch fresh tarragon, torn into small pieces
pinch sea salt

Heat oven to 400.
Trim asparagus by snapping the bases where they break easily. Discard broken ends.
Coat baking sheet with spray oil. Place asparagus on sheet, sprinkle with salt and pepper, and cook for 12 minutes.

Heat butter, tarragon and salt over medium heat, swirling the pan every minute or so until all is melted and begins to turn brown, around 5-10 minutes. Once brown, remove from heat and carefully add cooked asparagus pieces (it may splash a bit). Toss gently.

Serve hot.

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