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,
Prep time: 10 minutes
Cook time: 15 minutes
Makes 4 servings
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.
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.
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.