Green Asparagus with Tarragon Lemon Dip

Ingredients

• 800 g green asparagus
• 1 untreated lemon (juice and zest)
• 1 EL Butter
• 2 EL tarragon leaves
• 300 ml heavy cream (at least 30% fat)
• Salt
• white pepper (ground)

Instructions

1. 1.

   Clean the asparagus, peel the lower third, trim woody ends, and blanch in plenty of salted water for 8 minutes. Remove, shock in cold water, and drain. Heat butter and lightly sauté lemon zest.

2. 2.

   Deglaze with lemon juice, add tarragon leaves, simmer briefly, then stir in cream and cook 1–2 minutes over low heat while stirring. Season with salt and pepper. Strain the sauce through a fine sieve and serve over asparagus. Arrange on glasses if desired.