ASPARGUS SPEARS with Sauce Bearnaise
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
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.