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White Asparagus with Bearnaise Sauce


10 white asparagus
1 tablespoon sugar
Juice of one lemon
1 tbsp sea salt

3 shallots, finely sliced
250g butter
100ml white wine vinegar
4 egg yolks
Few white peppercorns
1 tbsp fresh chervil, chopped
1 tbsp fresh tarragon, chopped
Lemon juice, to taste

Cooking Method

1. Trim about 2cm from the ends of the asparagus. Peel off the woody skin from the top down the length of the spear with a vegetable peeler.

2. In a pot of boiling water, add salt, lemon juice, and sugar. Add the asparagus, and cook until tender ( 10 to 15 minutes, depending on the size of the asparagus).

3. Once cooked, drain and place asparagus on a plate. Serve with bearnaise sauce.

4. To make the bearnaise sauce, place shallots and peppercorns in a pot with the vinegar. Allow it to reduce to half. Then set aside to cool before transferring to the fridge. Allow it to infuse overnight in the fridge.

5. In a pot on low heat, melt butter until white solids are seen floating. Skim off the foam, then put it through a sieve.

6. Place mixing bowl over a pot of gently simmering water. Add yolks, the infused vinegar from step one above, and whisk until emulsified.

7. Remove from heat, and gradually pour in a thin stream of clarified butter prepared in step 2 above until incorporated. Add a few drops of lemon juice. Fold in chopped chervil, and tarragon.

Recipe by Colin West, Huber's Butchery


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