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Ingredients
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Asparagus Preparation
Béarnaise Sauce
Method
Asparagus Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare Asparagus
Wash the asparagus under cool water and trim the woody ends (about 1-2 inches off the bottom).
- 3
- 4
Roast Asparagus
Spread the asparagus in a single layer on a baking sheet. Roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.
Béarnaise Sauce
- 5
Prepare Shallots
In a small saucepan, combine the finely chopped shallots, white wine vinegar, and half of the chopped tarragon. Heat over medium heat until the shallots are soft and the mixture is reduced by half. Remove from heat and set aside to cool slightly.
- 6
Melt Butter
In another saucepan, melt the unsalted butter over low heat until fully melted, then keep warm.
- 7
Whisk Egg Yolks
In a heatproof bowl or a double boiler, whisk together the egg yolks and water until well combined.
- 8
- 9
- 10
Finish Sauce
Stir in the remaining tarragon, and season with salt and black pepper to taste. Remove from heat.
