Asparagus With Bearnaise Sauce
Asparagus With Bearnaise Sauce is the ultimate way to welcome spring to your table—whether you're hosting Easter brunch or just treating yourself to something a little fancy. The tender asparagus, buttery creamy texture of Béarnaise, and crispy shallots for an umami boost make every bite an irresistible mix of flavours and crunch. This slightly fussy yet elegant dish is perfect as a starter or a light side for any spring celebration!
Ingredients
For Crispy Shallots:
- 4 shallots we used banana shallots, a.k.a. Echalion shallots
- ¼ teaspoon salt
- 150-200 ml neutral oil we used vegetable oil
For Bearnaise Sauce:
- 40 ml white wine vinegar
- 2 teaspoon lemon juice
- 20 g tarragon finely chopped
- 2 shallots thinly sliced
- 3 egg yolks large
- 200 g unsalted butter
- salt and black pepper
For Asparagus:
- 500 g asparagus tips
- 20 g butter
- a pinch of salt and black pepper
Instructions
Make Crispy Shallots
- Peel your shallots, and slice them very thinly crosswise.
- Place them in a colander, sprinkle with salt and mix well, so that the shallot rings separate from each other. Set them aside for 10 minutes for the salt to draw moisture out.
- Spread the shallot rings onto a piece of kitchen towel, then place another sheet of paper towel on top and dab the shallots gently to remove extra moisture.
- Heat oil in a shallow pan or frying pan. To test if the oil is hot enough, drop one piece of shallot in and, if lots of bubbles form around it immediately, it is ready.
- Drop the sliced shallots into the hot oil, and stirring little and often allow them to fry for 4-5 minutes over medium heat, until medium golden brown (they will not feel crispy in oil, and they will continue to darken after you take them out, so don't leave them in too long).
- Using a slotted spoon, remove the fried shallots from the oil onto a plate lined with paper towels to absorb excess oil.
- Leave the shallots to cool down and crisp up in a dry place.
Make Bearnaise Sauce
- Place the sliced shallots, half of the tarragon, vinegar and lemon juice in a small saucepan over medium-low heat. Once bubbling around the edges, cook the mixture for approximately 4-5 minutes, until reduced by half.
- Strain the mixture through a fine-mesh strainer, pressing down with the back of the spoon. Allow the liquid to cool down. Discard the solids.
- In the meantime, melt the butter over low heat in a separate saucepan. Once melted, pour it into a small jug, and leave undisturbed. The milk solids should sink to the bottom.
- Place a heatproof bowl over a bain-marie (a pot with boiling water - make sure the bottom of the bowl doesn't actually touch the water).
- Beat the egg yolks and the cooled down vinegar reduction in the bowl over the bain-marie until the mixture thickens and coats the back of a spoon.
- Then remove it from the heat and gradually pour in the melted butter, whisking vigorously and continuously. Leave out the milk solids at the bottom of the jug. Whisk your bearnaise sauce until the butter is well combined into the egg yolk mixture and the sauce looks smooth and glossy.
- Finally, stir in the rest of the tarragon, season with salt and pepper and serve immediately.
Pan-Fry Asparagus
- Melt the butter in two large wide-based frying pans (you can do it in batches, whilst keeping cooked asparagus in a warm oven).
- Add the asparagus, so that they are in a single layer. Season with salt and black pepper, and fry over medium-high, tossing once in a while for 4-5 minutes. Asparagus is cooked when the thickest part of the stalk is tender, but not "floppy".
Assemble
- Using a pair of tongs, place the asparagus on plates. Pour the freshly made bearnaise sauce, and scatter crispy shallots on top. Serve immediately.
Video
Nutrition
Calories: 365kcalCarbohydrates: 10gProtein: 5gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 176mgSodium: 134mgPotassium: 375mgFiber: 3gSugar: 4gVitamin A: 1817IUVitamin C: 9mgCalcium: 88mgIron: 3mg
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