Asparagus with Red Peppers
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Finely chop 1 sprig of the tarragon (you should have about 1 tablespoon chopped tarragon); set aside.Advertisement
Combine asparagus and remaining 3 sprigs tarragon in a large skillet. 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, cook onion and garlic in a large skillet in the remaining 1 tablespoon hot oil until tender. Stir in bell pepper, salt, and reserved chopped 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.
1/2 fat, 1/2 vegetable