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.
Make Ahead Tips
The butter may be made up to 1 week ahead; refrigerate and return to room temperature before using.
This was relatively easy and a fantastic blend of flavors. I substituted fiddleheads for the asparagus, as it is in season and a similar flavor. Also added a few small grill roasted fingerling potatoes. Doubled the tarragon butter as suggested by others. Easy, quick, and amazing flavor. Will make again.
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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.