Steamed Asparagus w/ Tarragon Aioli

Steamed Asparagus W/ Tarragon Aioli


Steamed asparagus with tarragon aioli makes and easy and elegant appetizer or h'ors d'oeuvre.
  • Serves: 4 to 6
  • Active Time: 30 mins
  • Total Time: 1 hr
  • Views: 23,186
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Tarragon Aioli

• Roasted Garlic Aioli (Rouxbe Recipe)
• 1 tbsp fresh tarragon


First prepare the Roasted Garlic Aioli.

Once done, roughly chop the tarragon and mix into the aioli. Transfer to the refrigerator while you steam the asparagus.

Step 2: Steaming the Asparagus

• 1 lb fresh asparagus
• pinch sea salt
• 1 tsp extra-virgin olive oil


Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.

Wash the asparagus and snap off the tough ends. Trim the ends so they are even. Place the asparagus in the steaming basket and sprinkle with a pinch of sea salt.

Once the water comes to a simmer, place the basket over the water and cover. Depending on the thickness of the asparagus, let steam for approximately 3 to 5 minutes or until almost cooked through. The asparagus should still have a tiny bit of crunch to it.

Once done, remove from the steaming basket and shock in an ice bath. Once cool, drain and pat dry. Gently toss with a small drizzle of olive oil.

Step 3: Assembling the Dish


Place the steamed asparagus onto a plate and set the aioli beside it. To enjoy, guests can simply dip the asparagus into the aioli.


  • Marjorie M
    Marjorie M
    Its very tasty and defferent with what i used to do when cooking asparagus. my family enjoyed it very well.
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Marjorie. Thank you for your comment. I am so glad that you and your family enjoyed this! Lauren
  • Sunnie S
    Sunnie S
    Steamed for 4 minutes and asparagus were perfectly cooked. They were tasty with the aioli (I made roasted garlic aioli as I couldn't find tarragon in the store). The ice bath made them nearly cold, so if I was preparing this dish with a plated dinner, I would probably par cook the asparagus in advance and then finish just before service. Delicious!

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