Ingredients

• 2 bunches large green asparagus, bottoms trimmed and sliced on bias

• 1 cup water

• 2 tbsp honey

• 2 tbsp extra virgin olive oil

• 2 coups whole blanched almonds, lightly toasted

• 2 cups baby arugula

• 3 tbsp cold butter, cubed

• 1 lemon, zested and juiced

• 4 tbsp tarragon leaves

• sea salt and pepper

Procedure

1. Combine water, honey, olive oil, sea salt and pepper

2. Preheat a large saute pan over high flame. Once the pan is very hot, add the asparagus followed by the prepared water and honey mixture. Quickly cover and let steam for 2 minutes.

3. Remove the pan from heat, take off the cover and add the whole almonds, butter and baby arugula. Toss well, letting the carry-over heat melt the butter. Add the lemon juice and taste for seasoning. Finish with the tarragon and serve warm.