Asperges et Champignons à la Crème d’Estragon

Asparagus with Mushrooms in a Tarragon Cream

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Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

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.