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1
Preheat the oven to 400 degrees F.
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2
Remove the woody ends of the asparagus spears trimming the spears to the same length.
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3
Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed.
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4
Drizzle the bundles with olive oil.
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5
Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
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6
Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
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7
Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
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8
Add the cream, salt, and pepper and bring to a boil for 1 minute.
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9
Reduce the heat to low and whisk in a few tablespoons butter.
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10
Continue to whisk and add a few pieces at a time of the remaining butter.
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11
Wait until each addition is incorporated before adding more butter.
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12
The sauce should remain warm, but never hot or the sauce will break.
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13
Remove the sauce from the heat and season with salt, and pepper, to taste.
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14
If desired, strain the sauce through a sieve to remove the shallot.
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15
Discard the shallot.
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16
Serve the sauce immediately.
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17
Beurre Blanc Variations:
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18
Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
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19
Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
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20
Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
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21
Saffron: Add a pinch saffron threads to the reduction.
