A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice.
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Make Ahead Tips
The butter may be made up to 1 week ahead; refrigerate and return to room temperature before using.
This was delicious and easy to make. I served it to company and everyone loved it. I would make a little more butter than the recipe called for - it was delicious and seemed a little light for the amount of meat and asparagus.
Perfection. Absolutely delicious. I will cook this all summer. Thank you
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