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Ingredients
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Asparagus
Bearnaise Sauce
Toasted Panko
Method
Prepare Asparagus
- 1
Roast the Asparagus
Preheat the oven to 400°F (200°C). Trim the asparagus ends and place them on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat. Roast in the oven for 15-20 minutes until tender.
Make Bearnaise Sauce
- 2
Prepare the Sauce
In a saucepan, combine the white wine vinegar, shallot, and tarragon. Simmer until reduced by half. Strain the mixture and reserve the liquid. In a bowl, whisk the egg yolks and reserved liquid over a double boiler until thickened. Gradually whisk in melted butter until emulsified. Season with salt and black pepper.
Prepare Toasted Panko
- 3
Toast the Panko
In a skillet, melt the butter over medium heat. Add the panko breadcrumbs, garlic powder, and salt. Cook, stirring frequently, until the breadcrumbs are golden brown and crispy, about 5-7 minutes.
Serve
- 4
Plate the Dish
Place the roasted asparagus on a serving platter, drizzle with bearnaise sauce, and sprinkle with toasted panko before serving.