Ingredients with Measurements:
- 1 pound asparagus, trimmed
- 1/2 cup unsalted butter, cubed
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1 shallot, finely chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a large skillet, heat 2 tablespoons of butter over medium-high heat.
2. Add the trimmed asparagus to the skillet and sauté for 5-7 minutes, or until tender and lightly browned.
3. Remove the asparagus from the skillet and set aside.
4. In the same skillet, add the chopped shallot and sauté for 1-2 minutes, or until softened.
5. Add the white wine vinegar and dry white wine to the skillet and bring to a boil.
6. Reduce the heat to low and whisk in the cubed butter, one piece at a time, until the sauce is smooth and creamy.
7. Season the sauce with salt and pepper to taste.
8. Return the sautéed asparagus to the skillet and toss with the beurre blanc sauce.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for sautéing the asparagus
- Low heat for making the beurre blanc sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat per serving: 24g
- Carbohydrates per serving: 6g
- Protein per serving: 3g
Substitutions for ingredients:
- White wine vinegar can be substituted with lemon juice.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the skillet with the shallots for a mushroom and asparagus sauté.
- Top the sautéed asparagus with grated Parmesan cheese before serving.
Tips and tricks:
- To trim the asparagus, snap off the woody ends at the bottom of each spear.
- Be sure to whisk the butter into the sauce slowly to prevent it from separating.
- Use a non-stick skillet to prevent the asparagus from sticking to the pan.
Storage instructions:
- Store any leftover sautéed asparagus and beurre blanc sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the asparagus and sauce in a skillet over low heat and stir until heated through.
Presentation ideas:
- Arrange the sautéed asparagus on a platter and drizzle with the beurre blanc sauce.
- Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Roasted potatoes or rice pilaf.
Troubleshooting advice:
- If the beurre blanc sauce separates, whisk in a tablespoon of cold water to bring it back together.
Food safety advice:
- Be sure to thoroughly wash the asparagus before cooking.
Food history:
- Beurre blanc sauce originated in France and is a classic French sauce made with butter and white wine vinegar.
Flavor profiles:
- The sautéed asparagus has a slightly nutty and earthy flavor, while the beurre blanc sauce is rich and creamy with a tangy flavor from the white wine vinegar.
Serving suggestions:
- Serve the sautéed asparagus with beurre blanc sauce as a side dish or appetizer.
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