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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For the Asparagus
For the Béarnaise Sauce
Method
Prepare the Asparagus
- 1
Trim the Asparagus
Wash the asparagus under cold water. Trim the tough ends of the asparagus by about 1-2 inches.
- 2
Blanch the Asparagus
In a large pot, bring water to a boil and add 1 tsp of salt. Add the asparagus to the boiling water and blanch for about 2-3 minutes until they are bright green and tender-crisp.
- 3
Shock in Ice Water
Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Leave them in the ice water for another 2-3 minutes, then drain and pat dry.
- 4
Sauté the Asparagus
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the drained asparagus and sauté for 2-3 minutes until heated through. Season with salt to taste.
Make the Béarnaise Sauce
- 5
Prepare the Vinegar Reduction
In a small saucepan, combine 1 cup of white wine vinegar, minced shallots, and 1 tablespoon of chopped tarragon. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Strain the mixture and set aside to cool.
- 6
Whisk the Egg Yolks
In a medium mixing bowl, whisk together the 3 egg yolks and the cooled vinegar reduction until the mixture is pale and slightly thickened.
- 7
Heat the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Allow it to become clarified, skimming off the foam that forms on the surface.
- 8
- 9
Season the Sauce
Stir in salt and freshly ground black pepper to taste. You can also add more chopped tarragon if desired.
