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The best thing to pair and share with Asparagus & Béarnaise
Ingredients
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Asparagus
Béarnaise Sauce
Crispy Paprika-Garlic Crumb
Method
Asparagus Preparation
Prepare the Asparagus
Wash the asparagus under cold water and trim the tough ends. Pat them dry with a paper towel.
Season and Roast
Preheat your oven to 200°C (400°F). Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the oven for 15-20 minutes until tender and slightly crispy.
Béarnaise Sauce Preparation
Make the Reduction
In a small saucepan, combine white wine vinegar, finely chopped shallots, and half of the tarragon. Simmer over medium heat until the mixture reduces by half. Strain and set aside.
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and the vinegar reduction. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is pale and thickened.
Add Butter and Season
Gradually add the melted unsalted butter while whisking continuously until emulsified. Stir in the remaining tarragon, salt, and black pepper. Keep warm until serving.
Crispy Paprika-Garlic Crumb Preparation
Toast the Crumb
Spread the crumb mixture on a baking sheet and toast in the oven for about 10 minutes, or until golden brown, stirring halfway through to ensure even toasting.
Assembly
Serve the Dish
On a serving plate, arrange the roasted asparagus. Drizzle the warm Béarnaise sauce over the asparagus and sprinkle the crispy paprika-garlic crumb on top. Serve immediately.