I include this sauce here not only because it is delicious, but also because it represents the family of fresh herb and vegetable sauces which, to stay brightly colored and taste fresh and wonderful, face the challenge of preserving these qualities in the cooking process. I use it on vegetables, poached fish or chicken, pasta, and eggs.
I am assuming that the tips (upper
Prepare an ice bath and place a metal bowl in it.
Cook the asparagus pieces in
Puree them in a food processor, and immediately pour the puree into the bowl sitting in the ice bath. Stir the puree until it is completely cold and then put it through a sieve.
To finish the sauce, heat the puree with the tarragon sprig. Whisk in the butter one piece at a time until all of it is melted. Remove the tarragon, season, and serve immediately.
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