0:00
- I have cooked a lot of good stuff today, y'all,
0:04
and everything that I've cooked, it goes together.
0:06
And so we're all gonna have a fabulous meal tonight
0:10
and we actually gonna have choices.
0:13
Do you want Mexican? Do you want seafood?
0:15
Do you want just maybe vegetables?
0:20
I'm going to have it all tonight.
0:23
Alright, now this next dish I'm doing
0:25
is a wonderful fresh asparagus dish,
0:30
and I'm gonna put my asparagus
0:37
and I'm gonna put a little bit of water in it.
0:40
Now, these have been snapped.
0:43
Now all you have to do is
0:47
pick up your piece of asparagus, bend it
0:52
and it will break where it needs to break.
0:56
The chalky part automatically will come off.
1:03
So it's so easy to do.
1:07
And I'll usually do a little handful at the time.
1:12
Snap, snap, crackle, and pop.
1:20
So I'm gonna pour a little water in this
1:23
and I'm gonna ask Theresa if she would cover this
1:30
with some saran wrap, maybe a fourth of a cup water.
1:34
And I'm gonna put just a little salt, not much.
1:37
If you'd cover that with Saran wrap, Theresa.
1:40
And we're gonna put that in the microwave oven.
1:43
And we are gonna cook it for just like a few minutes.
1:47
We want it still crisp, but somewhat done.
1:54
Let's see, maybe four.
1:57
It is gonna take about
2:02
two to three minutes on high in your microwave.
2:06
So that'll produce a nice
2:09
but still crisp piece of asparagus.
2:13
And meanwhile, I'm gonna come over here to this (indistinct)
2:20
and I'm gonna start our sauce
2:26
And I'm gonna be putting in one of my favorite herbs
2:36
kind of taste a little bit like licorice.
2:40
And tarragon, if you like, Bearnaise sauce,
2:44
tarragon is what gives Bearnaise
2:51
that fabulous, fabulous flavor.
2:55
All right, so we're gonna start melting our butter.
3:00
And then I am gonna put in our shallot,
3:07
which has been minced very, very fine.
3:16
And we're gonna put in our garlic.
3:22
And we're gonna cook this, you know,
3:24
just a couple of minutes,
3:30
just until it's kind of tender.
3:33
So now I'm going to add a white wine
3:39
and I'm gonna cook that for a couple of minutes.
3:41
I'm gonna let it reduce down.
3:44
All right, I'm transferring my asparagus to a paper towel.
3:50
This is beautiful asparagus,
4:01
- [Theresa] Paula, I did cook it for four minutes.
4:03
- [Paula] Okie doke. I had to-
4:05
- [Theresa] Just kind of, I stopped at three,
4:06
but I went ahead and did-
4:07
- Good. That's perfect.
4:08
I had to run to the back for a minute.
4:12
So Theresa says she cooked it
4:13
for four minutes rather than three.
4:16
So we have reduced that by half.
4:21
I feel pretty confident about that.
4:22
Now I'm gonna throw in some stone ground mustard
4:41
And we are gonna let this cook for about six minutes, y'all,
4:45
until it reduces to about half.
4:50
All right, now the last thing to go into our cream sauce
4:55
for our asparagus is the tarragon.
5:04
And that's gonna give that the most incredible flavor.
5:08
And I'm gonna get every piece of that tarragon in there.
5:17
And we just gonna let those flavors get in there
5:21
You see how nice and thick our sauce has gotten.
5:26
Did I leave some tarragon? I'll go back and get it.
5:36
So, I'm transferring our asparagus.
5:40
I drained it on some paper towels,
5:47
'cause I didn't want it to water down that beautiful sauce.
5:54
So you can kind of put this on a plate
5:56
any way you would like.
6:02
I'm gonna kind of just do it like this.
6:09
I like all my spears going one way,
6:13
no matter how I place 'em.
6:17
I don't want 'em mixed up.
6:20
Want 'em all going in the same direction.
6:32
Listen to Lulu trying to scratch
6:38
into that wooden floor.
6:41
I don't know what she thinks is underneath there.
6:50
That wonderful, wonderful cream sauce.
6:57
Now you could put this in a bowl
7:03
in the center, or you can do it just like this.
7:12
Well, like I said, you can do it as a dipping sauce,
7:18
whichever you prefer.
7:27
And if I wasn't lazy, I would make a beautiful tomato rose
7:31
to go right in there.
7:34
But I'd rather spend my time tasting. Isn't that pretty?
7:40
So y'all imagine that beautiful tomato rose right there.
7:56
It's delicious. I can't wait for y'all to taste it.
8:03
Loving best dishes. It'd be good for Mother's Day.
8:10
Hey, y'all, it's Paula Deen.
8:12
Now, if you enjoyed this video, be sure to like it
8:16
and click the subscribe button as well as the notification
8:19
and bell to be alerted when I post a video.
8:23
Love and Best Dishes Y'all.
