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- 1 tablespoon safflower oil
- 2 large scallions, thinly sliced into half-moons
- 1 1/2 lbs. asparagus, ends trimmed and cut into 1 1/2 inch lengths
- 1/4 teaspoon kosher salt
- Splash of Cognac (sherry or brandy will do)
- Pinch of freshly ground nutmeg
- Freshly ground black pepper
- 3 cups chicken stock or water
- 1 1/2 teaspoons chopped fresh tarragon
- 1/4 cup Greek yogurt, plus more for serving