asparagus with tarragon butter

  • 600g green asparagus, trimmed
  • 600g white asparagus, trimmed
  • 2 tablespoons olive oil 
  • 2 tablespoons white wine vinegar 
  • 1 teaspoon Dijon mustard 
  • ½ teaspoon caster (superfine) sugar 
  • 1 clove garlic, crushed 
  • ½ cup chopped tarragon 
  • sea salt and cracked black pepper
  1. Cook the asparagus in a large saucepan of salted boiling water for 2–3 minutes until just tender. Drain and place in a large bowl. 
  2. Place the olive oil, vinegar, mustard, sugar, garlic, tarragon, salt and pepper in a small bowl and stir to combine. Spoon the tarragon dressing over the asparagus to serve. Serves 6.
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