|Steamed asparagus spears; chilled|
|Minced tarragon leaves|
|Freshly gorund pepper|
Steam asparagus spears until tender, then run them under cold water and set aside. Stir together minced tarragon leaves, mayonnaise, a little lemon juice and freshly ground pepper. Serve the asparagus with a spoonful or two of the tarragon mayonnaise alongside.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com and Busted by Hanneman
Recipe by: Georgeanne Brennan
Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998
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