Asparagus With Cornichon Beurre Blanc

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 lbs asparagus
• 1/4 cup shallot, minced
• 1 cup dry wine
• 1 teaspoon kosher salt
• 2 tablespoons tarragon vinegar
• 1/2 lb unsalted butter, at room temp, cut into small pieces
• 3 cornichons

Recipe

• 1 to prepare the asparagus, cut off the tough end of each stalk so that all are approximately the same length.(* martha says to peel but i skip this step.).
• 2 boil for about three-four minutes, or until al dente.
• 3 in a small, nonreactive saucepan, combine the shallots, wine, salt, and vinegar.
• 4 bring to a boil and cook until the liquid has been reduced to about 1/4 cup.
• 5 remove the pan from the heat and cool slightly.
• 6 the liquid must be just warm enough to incorporate the butter but not hot enough to liquefy it.
• 7 whisk in the butter, a piece at a time, until the mixture is well blended and creamy. if the mixture becomes too cool and the butter will not incorporate, return the pan to low heat for a moment or two.
• 8 when all butter is incorporated and the mixture is smooth, whisk in the cornichons.
• 9 serve immediately over the asparagus.