Asparagus with Beurre Blanc

By MissHeather

Ingredients

• 3 lbs asparagus
• Beurre Blanc
• 6 shallots, peeled and finely mined
• 3/4 C white wine vinegar
• 3/4 lb unsalted butter, cut into 1-inch pieces
• Coarse kosher salt and freshly ground white pepper, to taste

Details

Servings 12

Preparation

Step 1

Steam the aspargus about 3-4 minutes. Keep warm.

Sauce: simmer the shallots in the vinegar in a small nonreactive saucepan for 10 minutes./ Remove from heat and cool slightly. Strain.

Whisk the butter, 1 T at a time, into the vinegar until smooth. The mixture should have the same consistency as thin mayonnaise. Season to taste. Use immediately, or keep warm over warm water. Do not reheat or butter will melt and mixture will separate.