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5 from 1 vote

White asparagus tips with cream tarragon sauce

Course Appetizer, Side Dish
Cuisine French
Keyword french recipes white asparagus, white asparagus recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4


  • A bunch of white asparagus
  • 2 tbsp of plain sheep’s milk yogurt Bellwether farms has a very creamy kind
  • Some lemon juice
  • A pinch of salt
  • Fresh tarragon


  • Peel the asparagus: Cut off the foot of the stem, and with a small knife, remove the shiny film covering the bottom two thirds of the asparagus (not going all the way to the tip, see picture above.)
  • Put the asparagus in boiling water for about 12-14 minutes. Use a knife to make sure they’re done, when they’re very soft.
  • Deposit the asparagus on a paper towel to absorb the moisture. Let cool to lukewarm.
  • (Or refrigerate up to 2 days).
  • Yogurt sauce: Mix the sheep’s milk yogurt, lemon and salt (adjust quantities to taste, though go very easy on the salt for baby). Cut up the leaves of tarragon with scissors, to make their fragrance and flavor come out, and stir into the creamy sauce.
  • Cut the very tips of the warm asparagus for baby (they’re less stringy, keep the rest for the grown-ups!) and pour some of the creamy sauce over them.


Age: I offered asparagus tips (white or green) as a puree, boiled and mixed with potato around 6 months. As a finger food, I offered them plain (boiled, not steamed, so they’re less bitter) around 8 months, and with the yogurt sauce around 9-10 months.