BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ASPARGUS SPEARS with Sauce Bearnaise

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Ingredients:

  • 1# asparagus, peeled

  • 3 TBS white vinegar
  • 3 TBS white wine10 peppercorns, crushed
  • 2 TBS shallots, minced1 TBS tarragon, chopped
  • 1 TBS water
  • 3 egg yolks
  • 1 cup butter, melted

Method:

Freshly ground black pepper 1 TBS parsley, minced
Cook the asparagus in 1 gallon of water seasoned with 4 TBS of salt; the water should taste of the ocean; cook until al dente and remove; drain well and place onto serving platter.

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon; bring the liquid to a boil and reduce to 1 tablespoon; add 1 tablespoon of water; add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes; in a steady stream, add the butter until the sauce thickens; season with salt and pepper; strain the sauce through a chinois and set aside. Garnish with the parsley leaves.




TO RECIPES

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