Cooking corner
Asparagus with Beurre Blanc
Ingredients
500 grs Asparagus
Sauce
¼ cup white wine
¼ cup white wine vinegar
2 shallots, very finely chopped
2 tbsp. cream
250 gr. ice cold butter cut into small cubes.
Method
Trim the woody end of the asparagus and set aside.
To make the sauce
Place wine, vinegar and shallots in a stainless steel sauce pan ( an aluminium pan will react with the acidic ingredients) and bring to the boil. Cook until liquid is reduced until almost a glaze-like consistency then add the cream. Boil again stirring well until it is reduced again.
Leave pan over a very low heat and using a whisk add the butter piece by piece while moving the pan on and off the heat to stop the butter melting. . The butter will form and emulsion.
Add salt and white pepper.
Steam the asparagus for three minutes and serve with sauce on the side.
Photo with
Recent Comments