Steam asparagus spears until tender, then run them under cold water and set
aside. Stir together minced tarragon leaves, mayonnaise, a little lemon
juice and freshly ground pepper. Serve the asparagus with a spoonful or two
of the tarragon mayonnaise alongside.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com and
Busted by Hanneman
Recipe by: Georgeanne Brennan
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08,
1998
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