The rest of the produce that I picked up at the Fulton Stall Market last weekend was polished off as well during the course of the week, but this time by me. The fresh asparagus prodded me to try a recipe that Mark Bittman had published in the New York Times: Asparagus with Morels and Tarragon. I was dreaming of gorgeous green spears teamed up with the meaty flavor of the morels (another springtime delicacy) and the sharp, licorice-like snap of tarragon all enrobed in a lovely cream and shallot bath. This kind of French-inspired rich food is something that I don't make very often but that which I thoroughly enjoy eating. See how gorgeous this looks bubbling away in the pan:
To serve it, I decided to put the finished dish in a puff pastry cup and serve it with one of the fresh eggs that I also bought at the market. I poached the egg and sprinkled some extra tarragon on top. The combination was a perfect match. Although I made this for brunch, it would be a wonderful light dinner or lunch meal, too. A glass of chilled white wine could almost transport one to a bistro in Paris.