Asparagus With Cornichon Beurre Blanc
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 3 lbs asparagus
- 1⁄4 cup shallot, minced
- 1 cup dry white wine
- 1 teaspoon kosher salt
- 2 tablespoons tarragon vinegar
- 1⁄2 lb unsalted butter, at room temp, cut into small pieces
- 3 cornichons
directions
- To prepare the asparagus, cut off the tough end of each stalk so that all are approximately the same length.(* Martha says to peel but I skip this step.).
- Boil for about three-four minutes, or until al dente.
- In a small, nonreactive saucepan, combine the shallots, wine, salt, and vinegar.
- Bring to a boil and cook until the liquid has been reduced to about 1/4 cup.
- Remove the pan from the heat and cool slightly.
- The liquid must be just warm enough to incorporate the butter but not hot enough to liquefy it.
- Whisk in the butter, a piece at a time, until the mixture is well blended and creamy. If the mixture becomes too cool and the butter will not incorporate, return the pan to low heat for a moment or two.
- When all butter is incorporated and the mixture is smooth, whisk in the cornichons.
- Serve immediately over the asparagus.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.