Asparagus With Bearnaise Butter

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Remove the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside.
  • In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the shallot and the reserved tarragon stems.
  • Cook, stirring frequently, until the shallot is translucent. Add the wine, vinegar and 1 tablespoon water. Increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes.
  • Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.
  • Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 teaspoon salt (omit if using salted butter) and 1/4 teaspoon pepper. Mix until thoroughly combined.
  • Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil and season lightly with salt and pepper.
  • Roast 10 minutes (longer for fatter spears) or until asparagus is crisp-tender and just beginning to brown on the tips.
  • Serve asparagus with the butter.
Advertisement