Asparagus With Mussel Beurre Blanc Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Remove the woody ends of the asparagus spears trimming the spears to the same length.
• Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
• Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
• Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
• Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
• Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
• Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
• Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
• Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
• Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
• Saffron: Add a pinch saffron threads to the reduction.

Steps:

• Steam the asparagus for about 5 minutes, until tender. Toss with butter and salt.

Steps:

• 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.).
• Boil for about three-four minutes, or until al dente.
• In a small, nonreactive saucepan, combine the shallots, wine, salt, and vinegar.
• Bring to a boil and cook until the liquid has been reduced to about 1/4 cup.
• Remove the pan from the heat and cool slightly.
• The liquid must be just warm enough to incorporate the butter but not hot enough to liquefy it.
• 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.
• When all butter is incorporated and the mixture is smooth, whisk in the cornichons.
• Serve immediately over the asparagus.

Steps:

• Put the morels in a dish, cover with boiling water and allow to soak for an hour. Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.
• Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons. Set aside.
• Snap ends off asparagus and slant-cut in inch-and-a-half lengths.
• Heat two tablespoons of the butter in a large skillet. Add the asparagus, sprinkle with salt and stir-fry about four minutes. Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender. Set aside.
• Add the vinegar and wine to the mushroom liquid and cook for one minute. Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results. Season with pepper.
• Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.