Proceedings

To prepare the béarnaise sauce, rinse the tarragon flake and chop it finely. Peel the shallot and cut it into wedges. In a small saucepan, pour the water, white wine, white wine vinegar, white pepper and salt. Add the shallots and half the chopped tarragon, bring the mixture to a boil, lower the heat and cook until reduced to one-third. Remove the infusion from the heat, let it cool and strain. In a bowl, place the 2 egg yolks and start whipping them with a whisk, incorporating the infusion in a trickle. When the mixture is frothy, pass the bowl over a pot of boiling water, cooking the sauce in a bain-marie, continuing to work with the whisk. Now pour the hot clarified butter in a trickle into the yolk mixture and continue whipping until you have a smooth, soft, homogeneous mixture similar to the consistency of eggnog, adjust the salt and pepper, and add the remaining tarragon. Blanch the asparagus for 5-6 minutes in boiling, salted water. Heat a drizzle of oil in a nonstick skillet and cook the Eat Pink Rosemary Tagliata for 10 minutes, turning it every 3 to 4 minutes. Halfway through cooking, melt the butter in the same skillet and to add the asparagus, tossing until the Tagliata Eat Pink is cooked through. Remove the Tagliata from the heat and let it rest for a couple of minutes. At this point “escalope” the Tagliata and plate it, greasing it with a drizzle of oil. Arrange the asparagus on the plate and sprinkle with Bernese sauce to taste.