Asparagus With Bearnaise Butter

1. 1

   Remove the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside.

2. 2

   In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the shallot and the reserved tarragon stems.

3. 3

   Cook, stirring frequently, until the shallot is translucent. Add the wine, vinegar and 1 tablespoon water. Increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes.

4. 4

   Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.

5. 5

   Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 teaspoon salt (omit if using salted butter) and 1/4 teaspoon pepper. Mix until thoroughly combined.

6. 6

   Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil and season lightly with salt and pepper.

7. 7

   Roast 10 minutes (longer for fatter spears) or until asparagus is crisp-tender and just beginning to brown on the tips.

8. 8

   Serve asparagus with the butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.