Asparagus With Tarragon

Microwaves were probably invented just to cook asparagus. Certainly they do an excellent job of it. Here I’ve added a tarragon flavored cream.

Make the cream by putting 1 egg and 1 tablespoon of caster sugar in a blender goblet and processing until creamy. Then add 60mls of vinegar, a third at a time, blending well on each occasion.

Add 1tbs of chopped tarragon, put the mix into a bowl or jug, cover and cook in the microwave for 1 minute only on medium. Chill and stir in 125mls of whipped cream. This will keep in the fridge for up to four days.

For the asparagus: Four people will eat around 500 grams which should be trimmed and peeled prior to putting in a microwave bag with 1 teaspoonful of water. Make sure that each asparagus spear is lying flat on the turntable and that the thick ends are pointing outward, towards the rim of the dish. Twist and fold the neck of the bag under the asparagus.

Cook like this, on High, for exactly 4 minutes. Spoon the cold cream over the hot asparagus and serve immediately.

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