Asparagus With Béarnaise Recipe
Make Asparagus With Béarnaise Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Asparagus and Béarnaise Sauce
Method
Preparation
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and rinse them under cold water. Bring a pot of salted water to a boil and blanch the asparagus for about 2-3 minutes until bright green and tender-crisp. Quickly transfer to an ice bath to stop the cooking process. Drain and set aside.
- 2
Make the Béarnaise Sauce
In a small saucepan, combine the shallots, white wine vinegar, white wine, and half of the tarragon. Simmer over medium heat until reduced by half. Strain the mixture into a bowl and let it cool slightly.
- 3
Emulsify the Sauce
In a heatproof bowl, whisk together the egg yolks and the cooled shallot reduction. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens.
- 4
Add Butter
Gradually whisk in the melted butter until the sauce is smooth and creamy. Stir in the remaining tarragon, salt, and black pepper to taste.
- 5
Serve
Arrange the blanched asparagus on a serving platter and drizzle the Béarnaise sauce over the top. Serve immediately.
