Saturday, 8 March 2014

Fresh Asparagus with Tuna and Tarragon Sauce



In these warmer Spring days we can enjoy lovely new asparagus.  An easy, no cooking required, dish like this one is great for a light lunch or supper.  Good value too.   Here I have garnished it with baby plum tomatoes and served it with a large grilled flat mushroom and toasted Ciabata.  Yuuuummm!







Serves 4

1.5 kg/3 pounds asparagus, simmered just until tender and then drain; divide onto 4 dinner plates

2 eggs, hard boiled and cooled

 Put all of the ingredients below in the food processor, but only 2  ounces of the oil;  mix.  The rest of the oil is poured in a small steady stream during mixing of the of all the ingredients.

Ingredients:

1 small can tuna, drained
2 to 3 anchovy fillets
2 tablespoons white wine
2 cooked egg yolks, removed from hard boiled eggs mentioned above
Juice of 1/2 fresh lemon
2 tablespoons snipped fresh tarragon

200 ml/7 ounces extra virgin olive oil

Pour mixed sauce into a medium size bowl or pitcher.  Roughly chop the cooked egg whites and add them to the sauce.  Coarsely grated Parmesan is nice to pass around at the table.



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