Recipe

White Asparagus with Vanilla Beurre Blanc

White Asparagus with Vanilla Beurre Blanc
  • This recipe was entered in the contest for Your Best Asparagus Recipe
  • Chef

    Savour's Notes: Years ago, at an otherwise unmemorable restaurant in Paris, my parents and I ate a dish of white asparagus in a vanilla sauce. The delicacy of the white asparagus was perfectly complemented...

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Serves 4

Asparagus:

1 pound thick white asparagus Ask a question about this ingredient

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

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

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  3. Steam the asparagus for 10-20 minutes until tender.

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Vanilla Beurre Blanc:

1/2 whole vanilla bean, split Ask a question about this ingredient

1/2 cup dry white wine Ask a question about this ingredient

1/4 cup champagne vinegar Ask a question about this ingredient

1/2 tablespoon minced shallots Ask a question about this ingredient

8 ounces cold butter Ask a question about this ingredient

1 tablespoon creme fraiche Ask a question about this ingredient

salt to taste Ask a question about this ingredient

  1. Combine shallots, vinegar and wine in a small saucepan.

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

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

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  4. 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.

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  5. Serve warm sauce over asparagus.

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