INGREDIENTS
2
large sprigs fresh tarragon
2 oz
unsalted butter, softened
2 tbsp
minced shallot
1 tbsp
dry white wine or vermouth
1 tbsp
white wine vinegar
Kosher salt and freshly ground black pepper
1 1/2 lb
beef flank meat, gently scored
1
bunch asparagus, preferably thick, trimmed
1 tbsp
olive oil