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Categories:Viewed: 50 - Published at: 7 years ago
Ingredients
- 2 bunches asparagus, trimmed (about 2 pounds)
- 3 tablespoons butter
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons chopped fresh tarragon
Method
- Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain and rinse under cold water; drain and set aside.
- Melt butter in a large skillet over medium heat; cook 3 minutes or until browned and fragrant. Stir in salt and pepper. Add asparagus and tarragon; cook 1 minute or until heated, tossing to coat.
