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Ingredients

• 1/3 cup white wine vinegar
• 1 tablespoon minced shallots
• 1/2 teaspoon black peppercorns
• 2 tablespoons tarragon leaves, plus 1 tablespoon chopped
• 3 egg yolks
• 2 teaspoons warm water
• 1 cup clarified butter
• 1 tablespoon plus 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• Pinch cayenne pepper
• 1/3 cup tomato puree
• 1/4 cup tomato concasse
• 1 pound asparagus, woody ends trimmed

Description

Asparagus With Choron Sauce

Emerils