Asparagus with Shallot Butter

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

If the shallots you use are old they will be particularly strong and need a lot of cooking, which they get in the butter sauce. Pour over individual servings of the asparagus and, if you like, add a dollop of lightly whipped cream seasoned with salt and pepper.


  • 2 large shallots, peeled and finely chopped
  • 250 ml/8 fl oz/1 cup white wine
  • 100 g/4 oz/Β½ cup unsalted butter, cut into flakes seasoning to taste
  • dash of champagne vinegar
  • fresh asparagus to serve 4 (amount depends on size)


    Heat the shallots with the wine and reduce the liquid to 1 tablespoon . Whisk in the butter bit by bit, keeping the heat low. Remove from the heat, season to taste and add the vinegar. Strain the mixture through a fine sieve and keep warm in a bain marie. Trim and peel the asparagus. Drop into a large pan of boiling salted water and cook until just tender - about 3 or 4 minutes. Drain and serve with the butter sauce.