Asparagus salad with tarragon
2 servings
10 minutes
Asparagus salad with tarragon is an exquisite dish of French cuisine, where the freshness of asparagus harmoniously blends with the spicy aroma of tarragon. This salad was born as a light spring side dish that highlights the natural sweetness and crunchy texture of asparagus. Cooked al dente, it retains its tenderness, while cooling in ice water helps maintain freshness. The dressing made from olive and sesame oil, complemented by garlic and lightly toasted sesame seeds, adds depth and sophistication to the dish. The slight bitterness of tarragon makes the flavor richer and more interesting. It pairs perfectly with rosé wine from Provence or Catalonia, creating an atmosphere of a spring dinner on the terrace filled with aromas and flavors of French gastronomy.
1
For this salad, it's better to take medium-sized green asparagus, about the thickness of a woman's finger. The shoots should be peeled with a vegetable peeler and then boiled in salted water for four minutes. The asparagus should remain slightly firm, known as al dente. The cooked asparagus should be cooled using water and ice. This trick will keep the asparagus slightly crunchy instead of becoming limp, which happens to all vegetables that are cooked al dente but forgotten to cool, as they continue to cook from internal heat.
- Fresh asparagus: 300 g
- Salt: to taste
2
Tear the tarragon leaves from the branches and mix them with olive and sesame oil, crushed garlic, sesame seeds (which can be lightly toasted in a dry pan), salt, and pepper. Pour this sauce over the asparagus and serve with a pink wine, such as Catalan or Provençal.
- Tarragon leaves: 20 g
- Olive oil: 30 ml
- Sesame oil: 20 ml
- Garlic: 1 clove
- Sesame seeds: 10 g
- Salt: to taste
- Ground black pepper: to taste
