Asperges et Champignons à la Crème d’Estragon

The Loire Valley, with its temperate climate and sandy soil, is a paradise for fine vegetables. When they reach the kitchen they are often combined, such as the green peas, lettuce, and scallions in Petits Pois à la Française, or this appealing dish of asparagus and mushrooms flavored with tarragon. This recipe makes a great first course or accompaniment to roast chicken or to a luxury meat such as veal. It is best prepared just before serving and does not take long.