3 pounds fresh asparagus
4 sprigs fresh tarragon
2 tablespoons olive oil
1 large onion, quartered and thinly sliced
2 cloves garlic, minced
1/2 cup finely chopped red sweet pepper
1/4 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 and chill for up to 8 hours.) Makes 20 (3 pieces asparagus, 2 teaspoons pepper mixture, and1 teaspoon egg) appetizer servings.
Make Ahead Tip
Asparagus may be trimmed and chilled up to 24 hours before cooking. Egg may be hard cooked and chilled up to 3 days ahead.
Per Serving: cal. (kcal) 28, Fat, total (g) 2, chol. (mg) 11, sat. fat (g) 0, carb. (g) 3, fiber (g) 1, pro. (g) 1, sodium (mg) 33, Vegetables () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet