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Ingredients
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Ingredients for Asparagus with Lemon Beurre Blanc
Method
Instructions
- 1
Prepare the Asparagus
Trim the woody ends off the asparagus and rinse under cold water.
- 2
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the asparagus and cook for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking.
- 3
Make the Beurre Blanc
In a saucepan, melt a tablespoon of butter over medium heat. Add chopped shallots and sauté until translucent. Pour in the white wine and lemon juice, and simmer until reduced by half.
- 4
Incorporate the Butter
Reduce the heat to low and whisk in the butter, a few tablespoons at a time, until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- 5
Serve
Arrange the blanched asparagus on a plate and drizzle with the lemon beurre blanc. Serve immediately.