Have you tried making a butter sauce yet? Once you have mastered the technique of a butter sauce it is a great little weapon to have up your sleeve, and an easy way to jazz up some simple asparagus. (I posted a shrimp recipe with a citrus butter sauce last summer, and it includes some details on being successful. )
Do drain the asparagus well before serving with the butter sauce, otherwise you will water down all your hard work – as evidence in my photo above. Culinary errors are frequent in this house too, I have to remind myself daily that every mistake made is one I won’t have to make again.
Asparagus with Anchovy Butter Sauce
(serves 2)
In a small skillet combine the white wine, minced shallot and peppercorns. Bring to a boil and reduce liquid until there is approximately a 1/4 cup remaining. In the meantime wash the asparagus and remove the woody ends from each end of the asparagus. Set up a steamer and set it to start steaming, steam the asparagus until tender, about 3-5 minutes.
When the asparagus is almost ready and the liquid is reduced and hot, add the anchovies to your sauce. Break the butter into smaller pieces. Remove the saucepan from the heat and whisk in the cold butter, piece by piece. Taste for seasoning and add salt and pepper.
Serve on top of the asparagus topped with freshly ground black pepper.
{ 4 comments… read them below or add one }
try roasting the asparagus then you don’t have to worry about draining it and it is so good roasted. The sauce looks great.
Great point Kim, I actually probably roast asparagus most often anyway since it is so quick and delicious just plain. In case anyone wants here is the easy method for roasting:
Preheat the oven to 400F. Place a sheet pan in the oven to heat up. Prep the asparagus as you would to steam and then make sure it is very dry, toss with a teaspoon of olive oil and a pinch of salt and pepper. Carefully place on the sheet pan and roast for 5 minutes, shake the pan and roast for another 2-5 mins depending on thickness.
Mmmmm — asparagus and anchovies — two of my favourite things! Will be trying this one, many thanks.
Cheers!
Liz
Ditto!