Asparagus tied with Leeks in a Beurre Blanc Sauce

This is an elegant easy recipe that has lots of big flavor. Asparagus is a nutrient-packed vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K,


Season/ Spring

Prep time: 10 minutes

Cook time: 15 minutes





Makes 4 servings


Asparagus

32 pencil thin asparagus spears

1 leek, well washed

Kosher salt and freshly ground black pepper

Good quality extra virgin olive oil


In a large skillet blanch the leek leaves in boiling water until tender and bright green, about 2 minutes. Drain on paper towel. Let cool, and cut leaves into long 1/2 inch wide strips.


To prepare asparagus, snap off bottom stems where they naturally snap.


Blanch the asparagus in boiling water for 3 minutes, or until tender. Do not over blanch they will become limp. Drain well. Drain and lay out in single file.

Keep warm while preparing the sauce.


Beurre Blanc

3 shallots ,peeled and finely minced

1/2 cup tarragon

1/4 cup white wine vinegar

( 1 stick ) unsalted butter cold, cut into 1- inch pieces

Coarse kosher salt, or sea salt

freshly ground white pepper to taste


To make the sauce-


Simmer the shallots in the vinegar in a small non reactive saucepan for 10 minutes. Remove from the heat and cool slightly. Strain.

Whisk the butter,1 tablespoon at a time, into the vinegar until smooth. The mixture should have the same consistency as thin mayonnaise. Add chopped tarragon.

Season to taste. Use immediately, or keep warm over a ban Marie.


Do not reheat as the butter will melt and the mixture will separate.

Assembly-

Gather the asparagus in bunches of 8, and carefully tie each bunch with a strip of the leek leave. Trim the ends with a kitchen scissor so they are all even. Season with salt pepper and a drizzle with beurre blanc and serve.

©2018 by Laurie Richardone

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