Nutrition per serving may change if servings are adjusted.
3 pounds fresh asparagus
4 sprigs fresh tarragon
2 tablespoons olive oil
1 large onion, quartered and thinly sliced
2 cloves garlic, minced
¼ teaspoon salt
1 hard-cooked egg
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Finely snip 1 sprig of the tarragon (you should have about 1 tablespoon snipped tarragon); set aside.
In a large skillet, combine asparagus and remaining 3 sprigs tarragon. Add enough lightly salted water to cover; bring to boiling. Cover and cook about 3 minutes or just until crisp-tender. Drain well; discard tarragon sprigs. Transfer to a serving platter. Drizzle with 1 tablespoon of the olive oil.
Meanwhile, in a large skillet, cook onion and garlic in the remaining 1 tablespoon hot oil until tender. Stir in red sweet pepper, salt, and snipped fresh tarragon. Spoon beside asparagus. Press hard-cooked egg through a fine sieve and sprinkle over the asparagus. Serve warm. (Or cover with foil and chill for up to 8 hours.)
To make ahead: Asparagus may be trimmed and chilled up to 24 hours before cooking. Egg may be hard cooked and chilled up to 3 days ahead.