It’s getting warmer and we bought some new herbs and plants on a “gardener’s market”. 
 
 
 
From left to right: 
Already growing oregano, on the pavement parsley, curley and plain, tarragon and sage and two plants for a hanging basket. 
 

I bought tarragon, because my (current) favourite chef uses it in some of his recipes.. Terragon is more common in the French cuisine than in the German. It is always used fresh, except in Sauce béarnaise a famous sauce in the French Cuisine, you need both. In my newspaper I found an interesting sounding recipe for an

White Asparagus Salad with Ham from Parma

which contains tarragon. Before I planted the tarragon I picked some leaves for the salad. In this dish the aparagus is uncooked, so it might be an Asparagus Aspiration for Kevin.

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: White Asparagus Salad with Ham from Parma
Categories: Salad
Yield: 2 Servings

500 grams Asparagus, white
2 teasp. Olive oil
1 dash Vinegar
100 grams Ham from parma, thinly sliced
Salt
Pepper
1 pinch Sugar
30 grams Dried tomatoes, diced
100 grams Tomatoes, peeled, seeded, diced
Tarragon leaves to taste

=============================== SAUCE ===============================
100 grams Crème fraîche
1 teasp. Terragon, chopped
Salt
Pepper
1 pinch Sugar

============================ DECORATION ============================
Old balsamico
Pine nuts, toasted

============================== SOURCE ==============================
based on:
Jochen Strehler, Haus Lüneburg, Kiel
Kieler Nachrichten, April 2006
— Edited *RK* 04/30/2006 by
— Ulrike Westphal

Peel asparagus and slice lengthwise like ribbon noodles. Add a pich
of salt 5 minutes before serving.

Season asparagus with pepper, 1 pinch of sugar, add a dash of
vinegar and olive oil if necessary. Add diced tomatoes and tarragon
leaves.

Rub out the salad bowl with fresh cut clove of garlic.

Tepify crème fraîche with chopped tarragon, salt pepper and a pinch
of sugar and beat lightly.

Carefully combine the filmy sliced ham of parma, the sauce and the
asparagus.

Arrange on plates and garnish with balsamico and pine nuts.

Enjoy with freshly toasted bruschetta.

=====

Kevin Weeks from Knoxville, Tennessee, is a personal chef, cooking instructor and food writer. To say he was a busy man is an understatement. He passed away on April 5, 2012.

more recipes with asparagus
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