In this recipe, the tips of the asparagus are peeled and served with a creamy sauce made with butter, vinegar, white wine, cream, and shallots. Delicious!
6 sprigs fresh tarragon, chopped and reserved stems
3 tablespoons white wine vinegar
1 tablespoon dry white wine
2 shallots, finely chopped
2 tablespoons whipping cream
250 grams butter, in small pieces, sauté
Preparation
25 mins
0 mins
Medium
Cut the stems of the asparagus.
Using a vegetable peeler, peel the bottom part of the asparagus to remove the fibrous part.
Place a large pot of water to boil, add plenty of salt, and once boiling, add the asparagus for 6-8 minutes or until the stems are tender.
Remove from boiling water and soak under cold water to prevent further cooking.
In a large skillet, bring the vinegar, wine, tarragon stems, and shallots to a boil. Let it reduce to 2 tablespoons. Add the cream and let it boil again to reduce to 2 tablespoons. Discard the tarragon stems.
Over low heat, add the very cold butter in pieces and stir to create a smooth and creamy sauce. (Note: the butter should not melt, it should only thicken the sauce).
Season the sauce with salt, pepper, and tarragon leaves.
Serve over the hot asparagus.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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