Steamed Asparagus with Tarragon Butter

Tarragon, the herb for the asparagus, is better fresh but acceptable dried. Its sharp aroma and licorice flavor give it many uses. Employ it judiciously. Too much of it will overpower asparagus.

WHAT TO DRINK

A crisp wine, either a California Fume Blanc or a French Pouilly-Fume, should accompany this meal. Both have a hint of smokiness to add to the flavors' harmony.

Assemble these supplies:

• 1 1/2 to 2 pounds fresh asparagus
• 6 tablespoons butter
• 3 tablespoons minced fresh tarragon, or 3 teaspoons dried
• Salt
• Freshly ground white pepper

Steps in preparation:

1. Trim by breaking off at tender point, wash, and peel asparagus spears.
2. Place asparagus in vegetable steamer and steam over boiling water 4 to 6 minutes, or until barely tender.
3. Melt butter in saucepan and add tarragon.
4. Remove from heat. Season to taste with salt and white pepper.
5. Spoon over steamed asparagus.