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1
Choron sauce: In a small saucepan, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves and set over a medium-high heat.
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2
Bring the saucepan to a boil and reduce by 2/3, about 3 minutes.
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3
Remove from the heat and strain into a heatproof bowl.
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4
Add the egg yolks and water and whisk to incorporate.
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5
Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes.
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6
Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil.
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7
Whisk constantly to incorporate.
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8
Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg.
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9
Remove from the heat periodically to cool the bowl, and return it once cooled slightly.
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10
Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated.
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11
Remove the bowl from the saucepan, and season with 1/2 teaspoon of the salt and the white and cayenne peppers.
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12
Whisk to incorporate, then fold the tomato puree and the tomato concasse into the sauce.
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13
Add the chopped tarragon and keep warm while you cook the asparagus (do not allow the sauce to boil or it will separate.)
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14
Asparagus: Set a large, 6-quart stock pot filled with 2 quarts of water over high heat.
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15
Once the water is boiling, add 1 tablespoon of salt to the pot.
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16
Place the asparagus in the water and cook until just tender, 2 to 3 minutes.
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17
Remove the asparagus from the water and place on a platter.
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18
Drizzle the warm choron sauce over the asparagus and serve immediately.
