Spearheaded Elegance
Sautéed Asparagus Spears with Silky Lemon Beurre Blanc Drizzle
30 minutes
Serves 4
SideFrench
Herb's take
Classic French cuisine throws a spotlight on the humble asparagus here, pairing it with a tangy, emulsified lemon beurre blanc. Along the way, you'll master the art of building a smooth butter sauce that refuses to split, science as saucier.
Ingredients
Yield
4
Instructions
- 01Bring a large skillet to medium-high heat and add the olive oil.
- 02Add the trimmed asparagus and sauté for 4 to 5 minutes, shaking the pan occasionally, until just tender and bright green. Season with salt and pepper to taste.
- 03Transfer asparagus to a platter and tent loosely with foil to keep warm.
- 04Reduce the heat to medium and add the minced shallot to the same skillet. Sauté until translucent, about 2 minutes.
- 05Pour in the white wine and lemon juice, then add the lemon zest. Simmer until the liquid reduces by half, about 3 minutes.
- 06Lower the heat to very low. Whisk in the cold, cubed butter one piece at a time, letting each cube almost melt before adding the next. Continue whisking until the sauce is glossy and emulsified. Immediately remove from heat.
- 07Taste and adjust seasoning with salt and pepper as needed.
- 08Drizzle the lemon beurre blanc generously over the warm asparagus and serve immediately.
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