Ingredients with Measurements:
- 1 lb asparagus, trimmed
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Large saute pan
- Whisk
Step-by-step instructions:
1. In a large saute pan, melt the butter over medium heat.
2. Add the chopped shallot and saute for 2-3 minutes until softened.
3. Add the asparagus to the pan and saute for 5-7 minutes until tender-crisp.
4. Remove the asparagus from the pan and set aside.
5. Add the white wine to the pan and bring to a boil.
6. Reduce the heat to medium and simmer for 3-4 minutes until the wine has reduced by half.
7. Add the chicken broth to the pan and whisk to combine.
8. Simmer for 5-7 minutes until the sauce has thickened slightly.
9. Stir in the chopped parsley and season with salt and pepper to taste.
10. Pour the sauce over the sauteed asparagus and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 95
- Fat: 6g
- Carbohydrates: 5g
- Protein: 3g
Substitutions for ingredients:
- Asparagus can be substituted with green beans or broccoli.
- Dry white wine can be substituted with chicken or vegetable broth.
- Shallot can be substituted with onion or garlic.
Variations:
- Add sliced mushrooms to the pan with the shallot for a different flavor.
- Top the sauteed asparagus with grated Parmesan cheese before serving.
Tips and tricks:
- To ensure even cooking, choose asparagus spears that are roughly the same size.
- To trim the asparagus, hold each spear at the bottom and bend it until it snaps. Discard the tough bottom part and use the tender top part for cooking.
- To make the sauce thicker, whisk in a tablespoon of cornstarch mixed with water.
Storage instructions:
- Store leftover sauteed asparagus with bercy sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauteed asparagus with bercy sauce in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Arrange the sauteed asparagus on a platter and pour the bercy sauce over the top.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Grilled chicken or fish
- Roasted potatoes or sweet potatoes
- Crusty bread
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the asparagus is overcooked, it will become mushy. Be sure to watch it closely while sauteing.
Food safety advice:
- Wash the asparagus thoroughly before cooking to remove any dirt or debris.
- Use a food thermometer to ensure that the chicken broth has reached a safe temperature of 165°F.
Food history:
- Bercy sauce is a classic French sauce made with white wine, shallots, and butter. It is often served with fish or seafood dishes.
Flavor profiles:
- The sauteed asparagus has a fresh and slightly sweet flavor, while the bercy sauce is savory and tangy.
Serving suggestions:
- Serve the sauteed asparagus with bercy sauce as a side dish or appetizer.
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Region: French