- Prepare the Tarragon Sauce according to the instructions.
- Melt the butter in a skillet and sauté the shallot and mushrooms. Add the wine and reduce liquid by half.
- Add the asparagus and scampi and stir in the sauce.
- Simmer over low heat for 5-8 minutes.
Tips and advices
Serve on a bed of steamed rice, or else in a dessert glass with just the sauce.
This recipe is also perfect with fresh lobster, uncooked shrimp or scallops.