CookEat Recipe
Asparagus with Béarnaise Sauce
Warm canned white asparagus served with a freshly made tarragon and shallot béarnaise.
Method
Steps
Step 1
Peel and finely chop the four small shallots. Wash and finely chop the tarragon branch and freshly crush the teaspoon of white pepper. Put the shallots, tarragon, white wine vinegar and pepper in a small saucepan and reduce gently to half the original quantity. Press through clean cloth into another small saucepan.
Step 2
Gently melt the two and a half ounces of butter and keep it hot. Add the two commercially pasteurized egg yolks to the warm strained reduction and whisk briskly over very gentle heat for about four minutes without allowing it to boil. Gradually whisk in the hot melted butter, mixing continuously and keeping the heat gentle. Add the sauce saltspoon of salt and half saltspoon of cayenne and mix for one minute more. Wash and finely chop the parsley, stir in the half teaspoon and transfer the sauce to a warm bowl.
Step 3
Open the can of white asparagus and carefully put the spears with all their packing liquor in a sauté pan. Add the separate half pint of water and teaspoon of salt. Heat just until the liquid begins to boil, then carefully lift the spears with a skimmer onto a clean hot serving dish. Serve promptly with all the freshly made béarnaise in its separate bowl.
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