and what to do with a growing patch of tarragon.
I planted some French tarragon some years back – just because. A beautiful herb with thin leaves growing on each sprig with a fennel like flavor. The first year, I transplanted the tiny plant from it’s 2″ pot and watched it grow. I didn’t really have many recipes in my repertoire that required tarragon. Come Fall it started to die off and by Winter it’s little home became a barren patch of dirt. I thought it had died Spring sprang and every Spring now it grows out of control through the Summer. I make attempts to incorporate them into dishes but never enough to really feel like I am taking advantage of this delicate herb. This year I hope to use this herb a bit more so here is the first recipe…
Orzo Salad with Asparagus, Sun-Dried Tomatoes and Tarragon
1 cup Whole Wheat Orzo Pasta
1 bunch Asparagus, blanched; cut into 1/3 inch pieces
Â½ small red onion, thinly sliced
8 halves sun-dried tomato, soften in water then diced
Â¼ cup extra virgin olive oil
zest of half a lemon
4 sprigs of tarragon, remove leaves and chop
Â¼ cup lemon juice
Â½ teaspoon sea salt
Â¼ teaspoon black pepper
Bring 3 quarts of water to a boil. Cook 1 cup of orzo pasta. Drain and cool with cold water. Drain well.
Put pasta in large bowl and toss with remaining ingredients. Season to taste with additional sea salt, pepper and lemon juice.
If you are not into orzo try substituting Quinoa, Faro, Bulgar, Rice, Buckwheat or any other favorite grain.