White Asparagus With Vanilla Beurre Blanc

1. 1

   Break the ends of the asparagus stalks off at the natural breaking point.

2. 2

   Peel the asparagus from the ends to the bottom of the tips.

3. 3

   Steam the asparagus for 10-20 minutes until tender.

4. 4

   Combine shallots, vinegar and wine in a small saucepan.

5. 5

   Split the vanilla bean, scrape out the seeds, and add the seeds and the pod to the wine and shallot mixture.

6. 6

   Reduce the mixture over medium high heat until it's about 1/4 cup in volume, and is a syrupy glaze.

7. 7

   Remove the vanilla bean pod, add the cold butter in lumps, and whisk vigorously until the butter is incorporated. Add creme fraiche and taste for salt.

8. 8

   Serve warm sauce over asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.