Asperges au Beurre d’Estragon

In France asparagus is picked white, while still hidden underground, though it will turn into the green stems familiar in Britain and North America if left to sprout in the open air. While white asparagus is the most prized in France, green asparagus can be prepared and cooked in the same way. Dried tarragon, however, cannot take the place of fresh and if it is not available use fresh parsley and chives instead.