Asparagus With Cornichon Beurre Blanc

1. 1

   To prepare the asparagus, cut off the tough end of each stalk so that all are approximately the same length.

2. 2

   (* Martha says to peel but I skip this step.

3. 3

   ).

4. 4

   Boil for about three-four minutes, or until al dente.

5. 5

   In a small, nonreactive saucepan, combine the shallots, wine, salt, and vinegar.

6. 6

   Bring to a boil and cook until the liquid has been reduced to about 1/4 cup.

7. 7

   Remove the pan from the heat and cool slightly.

8. 8

   The liquid must be just warm enough to incorporate the butter but not hot enough to liquefy it.

9. 9

   Whisk in the butter, a piece at a time, until the mixture is well blended and creamy.

10. 10

    If the mixture becomes too cool and the butter will not incorporate, return the pan to low heat for a moment or two.

11. 11

    When all butter is incorporated and the mixture is smooth, whisk in the cornichons.

12. 12

    Serve immediately over the asparagus.

* Per serving · 4 servings · Values may vary.

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