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Spearheaded Flavor

Grilled Asparagus Spears with Classic Beurre Blanc Sauce

30 minutes
Serves 4
SideFrench
Herb's take

French cooking meets springtime grilling in this side: smoky-sweet asparagus gets a drizzle of beurre blanc, the ultimate butter sauce. You’ll learn the secret to emulsifying butter and coaxing the best from fresh asparagus (without overcooking it).

Equipment needed
  • Grill

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your grill to medium-high heat.
  2. 02
    Toss the trimmed asparagus with olive oil until coated. Season with salt and pepper.
  3. 03
    Grill the asparagus in a single layer, turning occasionally, until charred in spots and just tender, 5 to 7 minutes. Transfer to a platter and tent loosely with foil to keep warm.
  4. 04
    Meanwhile, in a small saucepan over medium heat, combine the minced shallot, white wine, white wine vinegar, and lemon juice. Simmer until reduced to about 2 tablespoons, about 5 minutes.
  5. 05
    Lower the heat to very low, then whisk in the cold butter, one cube at a time, letting each piece almost fully melt before adding the next. The sauce should be creamy, not oily.
  6. 06
    Remove the pan from heat once all butter is incorporated. Stir in chopped tarragon. Season with salt and white pepper to taste.
  7. 07
    Arrange the grilled asparagus on a serving plate and spoon the beurre blanc over the top or serve alongside as a decadent drizzle.

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