Asparagus with Tarragon Sauce; Asparagus

Seeing all of the pretty spring daffodils and tulips and hyacinths makes me happy.

Eating all of the wonderful spring herbs and vegetables makes me really happy.

Asparagus, early peas and snow peas, green garlic, tarragon, chives, artichokes…. are just a few of our favorite spring treats.

On a good weekend we can indulge in all of them. Since most have a short season we eat as much as we can as often as we can.

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Asparagus with Tarragon Sauce

Asparagus and Tarragon are 2 of our favorite spring treats. And they are perfect together.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables
  • Method: Skillet


  • 12oz (360gr) green asparagus, trimmed
  • 1 tbs olive oil
  • Tarragon Yogurt Sauce:
  • 3 tbs Greek or plain yogurt
  • 1 tbs mayonnaise
  • 1 tbs white Balsamic vinegar
  • 1 tsp Dijon-style mustard
  • 2 tsp fresh, snipped tarragon
  • 2 tsp fresh, snipped chives
  • 1 tbs salad olive oil


  • Snap off ends of asparagus.
  • Heat oil in a large skillet.
  • Add asparagus and sauté over medium heat until starting to brown and blister, 8 – 10 minutes.
  • Remove, spoon Yogurt Sauce over and serve.
  • Tarragon Yogurt Sauce:
  • Whisk together yogurt, mayonnaise, vinegar and mustard.
  • Drizzle in oil, whisking.
  • Stir in snipped herbs.


I specified green asparagus as white asparagus needs to be trimmed and cooked differently. See info below.
Fresh herbs are best but, if you use dried, soak them for 5 minutes in a bit of water. Drain well before using.


  • Serving Size: 1/2 recipe
  • Calories: 238
  • Sugar: 5.5 g
  • Sodium: 123.8 mg
  • Fat: 20.8 g
  • Saturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 9.4 g
  • Fiber: 3.6 g
  • Protein: 6.4 g
  • Cholesterol: 6.4 mg

Keywords: asparagus, tarragon

Asparagus with Tarragon Sauce

Tips for preparing asparagus:

To prepare green or thin violet asparagus: Snap off the ends by holding the very end of the stalk and bending carefully until it snaps. It will break naturally where the tender stalk begins.

To prepare white asparagus:  Cut off the woody stem ends – do not snap or you will lose half the asparagus.  Peel the asparagus with a vegetable peeler, starting from just below the tip.  White asparagus tends to be brittle, so, to avoid snapping it, lay it flat on the counter to peel.

Cooking green asparagus:

To cook on top of the stove: Put spears into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 8 – 10 minutes.

To bake/roast: Put a drizzle of oil on a baking sheet – one with a lip all around. Roll the asparagus in oil (use your fingers!). Put in the oven at 400F (200C), tips facing the oven door. Bake for 10 – 15 minutes, depending on size. 

To cook on barbecue grill: Rub with olive oil. Either cook directly on barbecue grill (being careful not to let any slip through, or on a mesh pan. Turn frequently. Should be done in 7 – 15 minutes depending on size and heat. They will start to brown slightly but that’s okay – adds flavor and crunch.

To sauté: Put 1 tbs butter or olive oil in a large nonstick skillet. Add asparagus and sauté over medium heat until starting to brown and done, 6 – 10 minutes, depending on size.

Cooking white asparagus:

I have tried cooking it the same way as I do green, only longer, with mixed results. I now do it the Julia Child / French way: Boil it, like pasta:
Bring a large pan (pasta pan) 3/4 full of lightly salted water to a boil over medium-high heat.
Add asparagus and boil gently for 10 – 15 minutes. Use a tongs to grab a spear and test with a sharp knife. The knife should go in easily.
Remove from water. You can now finish by simply adding butter, add a sauce (tarragon sauce, hollandaise) or sautée in butter and add herbs or any other way you like.

The only time mon mari volunteers to go to the market is during asparagus season. He went for the first time this year on Monday.

He admitted he might have gotten carried away…..

The strawberries were good, too. It was all local.

2 thoughts on “Asparagus with Tarragon Sauce; Asparagus”

  1. I think mon mari had the right idea. You can never have too much asparagus. Or strawberries for that matter 🙂

    Curious. Have you ever actually used an asparagus pot? I never have though my aunt used hers all the time. I never found it when she passed away. I think the greedy cousin must have taken it at some point. I just wondered if you had and was it really worth using. I tend to sauté, grill or bake mine.

    • I have (or had – don’t know where it is) an asparagus pot and used to use it. To be honest I didn’t see the value. It’s too skinny to sit on a burner well and I get good results in a skillet if I want it steamed…. Lay it all flat, add 1/4 inch of water, heat until the lid is hot to the touch, then turn it off and let it sit. Drain the water, add butter and finish. Pretty easy.

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