Tarragon

It has a slightly bitter taste, described as dry and weak, but distinctive, smell. It is famous for its anti-inflammatory action. Strengthening affect on the body, increasing the absorption of nutrients from food. Do not expose irritation to the delicate lining of the stomach, such as pepper. It replaces the stuffing to roast poultry, but also to the dumplings, pies and all the marinade. Tarragon vinegar is a valuable addition to the sauce served on hot and cold. Do not boil estragon. It is used as a choleretic and antispasmodic drug.

Asparagus with tarragon sauce: 2 bunches of asparagus, 2 tablespoons butter, 2 egg yolks, 3 / 4 cup dry white wine, 2 tablespoons chopped fresh tarragon or a tablespoon of dried, salt, sugar, white pepper.

Wash and scrape asparagus, starting from the tip. Set up the tips in a pot of salted boiling water and sugared. Cook for 15-20min - so that the stems are soften, and the tips are not collapsed, then strain.

 Prepare sauce. Melt butter, raising a white scum. Boil wine with tarragon. Beat egg yolks on hand. When becomes dense, slowly pour into them (by spoon) summer wine, then Clarified butter, mixing all the time. Once the mass is Prepared, remove from the heat and beat for a while. Season to taste with salt, sugar, tarragon and pepper. Arrange asparagus on a platter tips to one side, sprinkle with greens; sauce separately and state 'in sosjerce'.