8-10 spears asparagus, trimmed
1 large yellow potato, sliced 1/4 inch thick
fresh cracked black pepper
4 tablespoons salted butter
1 teaspoon chopped fresh tarragon
- Spray the asparagus and potato slices with cooking spray and sprinkle with salt and pepper.
- Heat a grill to medium and cook asparagus about 2 minutes until tender. Cook potato about 5 minutes until browned on both sides.
- While the grill is heating, melt the butter in a small, heavy bottom sauce pan over medium heat. Once melted the butter will turn foamy and then subside. Continue to cook and watch carefully as lightly browned specks begin to form at the bottom of the pan. Remove from heat and place on a cool surface to stop the butter from cooking further. Toss in the tarragon and set sauce aside while grilling the veggies.
- Serve the asparagus spears and potatoes with the butter sauce drizzled over the top. Serves 2.