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November 11, 2019 November 2019 No Comments

Asparagus with Beurre Blanc


500 grs Asparagus


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. 


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. 

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