By simmering the asparagus in water with fresh tarragon sprigs we've added lots of flavor to this side dish recipe. And no, that's not grated cheese on top! It's grated hard-cooked egg, which adds protein to this 35-minute dish.
Nutrition per serving may change if servings are adjusted.
3 pounds fresh asparagus
4 sprigs fresh tarragon, divided
2 tablespoons olive oil, divided
1 large onion, quartered and thinly sliced
2 cloves garlic, minced
½ cup finely chopped red bell pepper
¼ teaspoon salt
1 hard-cooked egg
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.
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.