Asparagus with Shallot Butter

Name: Asparagus with Shallot Butter
Ingredients: 2 large shallots, peeled and finely chopped; fresh asparagus to serve 4 (amount depends on size); dash of champagne vinegar; 100 g/4 oz/½ cup unsalted butter, cut into flakes seasoning to taste; 250 ml/8 fl oz/1 cup white wine

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

2 large shallots, peeled and finely chopped
250 ml/8 fl oz/1 cup

Salad
Vegetarian
Brunch
Gluten-free
Spring

Method

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 lar