White Asparagus with Chervil and Tarragon

Late Spring and Early summer

Just imagine a nice, warm day; one of the first this year. All of a sudden you feel like eating a salad that evening, a very special salad that is specific for this time of year. Don’t look any further, this one works beautifully. Make sure you prepare it a few hours before serving it.

A white wine combines well with the dish, for instance Pinot Blanc or Pinot Gris. Let the herbs and the asparagus be the focus and the wine support the dish.

Here is what you need:

  • 500 gram white asparagus (same size or slightly bigger than the green ones)
  • Chervil
  • Tarragon
  • Honey
  • Olive Oil
  • (simple) white vinegar
  • White pepper (if so required)

Peel the asparagus as you would normally do. See White Asparagus, however cook or steam the asparagus for 5 to 10 minutes only and be careful they don’t overcook. You want a salad with crispy asparagus, not with soggy ones.
Make a dressing combining olive oil, vinegar, an abundant quantity of chervil and some tarragon. Be careful with the tarragon. It can be both overwhelming and underwhelming, depending on the quality. The honey is meant to give it a light, sweet and florally touch. Don’t overdo because too much will ruin the salad. Don’t use flavoured vinegar, not even one flavoured with tarragon. The vinegar should add acidity, nothing more. Mix the cool asparagus with the dressing and store in the refrigerator for a few hours. Feel free to mix in the mean time.
Taste just before serving. You may want to add some extra chervil or tarragon or some white pepper.