INGREDIENTS
1 lb
Shrimp, medium
1
bunch Asparagus
1
Bay leaf
1
Bibb lettuce
2
Leeks
1
Lemon, zest and juice
2
Lemons
4
Parsley, stems
1
bunch Reserved asparagus tops
4
Russet potatoes, medium small
1
Tarragon
2 tbsp
Tarragon
4 cups
Chicken broth
2 tbsp
Dijon mustard
2
Kosher salt and freshly ground black pepper
1/4 tsp
Nutmeg
1 tbsp
Peppercorns, black
7 1/3 tbsp
Olive oil
3 tbsp
Butter
1/2 cup
Heavy cream