Ingredients with Measurements:
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup unsalted butter, cubed
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Special equipment needed:
- Baking sheet
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the trimmed asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the asparagus in the preheated oven for 10-15 minutes, or until tender and lightly browned.
4. While the asparagus is roasting, make the beurre monté. In a saucepan, heat the cubed butter over medium heat until melted and foamy.
5. Add the white wine vinegar, lemon juice, and salt to the melted butter and whisk until combined.
6. Continue whisking the butter mixture over medium heat until it emulsifies and thickens slightly, about 5-7 minutes.
7. Remove the beurre monté from the heat and keep it warm until ready to serve.
8. Once the asparagus is done roasting, transfer it to a serving platter.
9. Drizzle the warm beurre monté over the roasted asparagus and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 275
- Fat: 28g
- Carbohydrates: 5g
- Protein: 3g
Substitutions for ingredients:
- Asparagus can be substituted with green beans or broccolini.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Unsalted butter can be substituted with salted butter, but adjust the added salt accordingly.
Variations:
- Add grated Parmesan cheese to the beurre monté for a cheesy twist.
- Top the roasted asparagus with chopped nuts, such as almonds or hazelnuts, for added crunch.
Tips and tricks:
- To ensure even roasting, arrange the asparagus in a single layer on the baking sheet.
- Use a whisk to emulsify the beurre monté and prevent the butter from separating.
- Keep the beurre monté warm over low heat or in a double boiler until ready to serve.
Storage instructions:
- Leftover roasted asparagus can be stored in an airtight container in the refrigerator for up to 3 days.
- Beurre monté can be stored in the refrigerator for up to 1 week. Reheat gently over low heat before serving.
Reheating instructions:
- To reheat the roasted asparagus, place it on a baking sheet and heat in a 350°F oven for 5-7 minutes, or until heated through.
- Reheat the beurre monté over low heat, whisking constantly, until warmed through.
Presentation ideas:
- Arrange the roasted asparagus on a platter and drizzle the beurre monté over the top in a zigzag pattern.
- Garnish the dish with chopped fresh herbs, such as parsley or chives.
Pairings:
- This dish pairs well with grilled chicken or fish.
- Serve with a side of crusty bread to soak up the beurre monté.
Suggested side dishes:
- Roasted potatoes
- Quinoa salad
- Grilled vegetables
Troubleshooting advice:
- If the beurre monté separates, remove it from the heat and whisk vigorously until it emulsifies again.
- If the asparagus is not tender after roasting, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to thoroughly wash the asparagus before trimming and roasting.
- Use caution when handling hot beurre monté to avoid burns.
Food history:
- Beurre monté is a classic French sauce made by emulsifying butter with a liquid, such as vinegar or lemon juice.
Flavor profiles:
- The roasted asparagus has a nutty, slightly sweet flavor that pairs well with the rich, tangy beurre monté.
Serving suggestions:
- Serve this dish as a side dish for a fancy dinner party or as a simple weeknight side dish.
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