This recipe from SERIOUS BARBECUE
was made to accompany some GRILLED SWORDFISH STEAKS
. As is typical of Adam Perry Lang’s recipes there were several layers of flavor. The cooked asparagus were tossed with a sherry-shallot vinaigrette dressing hot of the grill. Then they were covered with fresh tarragon leaves. When they wee plated a little more of the vinaigrette was added followed by some fresh squeezed lemon juice. They made for a very tasty side dish, one that would go with almost any meal.