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Ingredients
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Grilled Asparagus
Truffle Béarnaise
Method
Grilled Asparagus
- 1
Prepare the Asparagus
Wash the asparagus thoroughly under cold water. Trim the tough ends by bending each spear until it snaps naturally.
- 2
Season the Asparagus
In a large bowl, toss the trimmed asparagus with olive oil, salt, and black pepper until evenly coated.
- 3
Preheat the Grill
Preheat your grill to medium-high heat (about 400°F or 200°C).
- 4
Truffle Béarnaise
- 5
Prepare the Reduction
In a small saucepan, combine shallots, white wine vinegar, and white wine. Cook over medium heat until the liquid has reduced by half. Remove from heat and let cool slightly.
- 6
Melt the Butter
In a separate saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let cool slightly.
- 7
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks until they are pale and frothy. Gradually add the cooled reduction, whisking continuously.
- 8
Create the Béarnaise Sauce
Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce thickens. Stir in the chopped tarragon, truffle oil, salt, and black pepper to taste.
- 9
Serve
Drizzle the truffle béarnaise sauce over the grilled asparagus and serve immediately.