Prep time: 10 minutes
Cook time: 15 minutes
This is an elegant easy recipe that has lots of big flavor.
32 pencil thin asparagus spears ( 20 thicker spears)
1 leek, well washed
Kosher salt and freshly ground black pepper
3 shallots ,peeled and finely minced
1/2 cup tarragon
1/4 cup white wine vinegar
( 1 stick ) unsalted butter, cut into 1- inch pieces
zest from 1 lemon
Coarse kosher salt and freshly ground white pepper to taste
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.
Steam the stalks in boiling salted water for 2 minutes. Drain and lay out in single file.
Keep warm while preparing the sauce. If using thicker asparagus blanch for 3-4 minutes.
Simmer the shallots in the vinegar in a small non reactive saucepan for 10 minutes. Remove from the heat and cool slightly. Strain.
Whisk 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 bain 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. Sprinkle lemon zest and a drizzle of the beurre blanc and serve.