Asparagus With Mussel Beurre Blanc Recipes

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ASPARAGUS AU BEURRE



Asparagus au Beurre image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 3

2 pounds asparagus, trimmed and peeled
4 tablespoons butter
Salt

Steps:

  • Steam the asparagus for about 5 minutes, until tender. Toss with butter and salt.

ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC



Asparagus Wrapped in Prosciutto with Beurre Blanc image

Provided by Kelsey Nixon

Time 30m

Yield Yield: 6 servings

Number Of Ingredients 8

2 shallots, finely diced
1/4 cup white wine vinegar
1/4 cup dry white wine
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (2 sticks) cold unsalted butter, cut into small pieces
Beurre Blanc Variations, recipes follow

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the woody ends of the asparagus spears trimming the spears to the same length.
  • Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
  • Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
  • Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
  • Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
  • Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
  • Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
  • Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
  • Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
  • Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
  • Saffron: Add a pinch saffron threads to the reduction.

SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC



Sole-Wrapped Asparagus with Tangerine Beurre Blanc image

Categories     Citrus     Fish     Vegetable     Bake     Passover     Low/No Sugar     Asparagus     Spring     Tangerine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 14

For fish
1 1/2 tablespoons unsalted butter, melted
2 tablespoons chopped shallot
4 (2- by 1-inch) strips fresh tangerine zest
1 lb medium asparagus
4 (5- to 6-oz) skinless gray sole or flounder fillets
1/2 cup water
For beurre blanc
1/2 cup fresh tangerine juice
1 tablespoon finely chopped shallot
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
cayenne
1/2 teaspoon fresh lemon juice

Steps:

  • Prepare fish:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
  • Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
  • Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
  • Make beurre blanc while fish bakes:
  • Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
  • Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
  • Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

ASPARAGUS WITH MOUSSELINE SAUCE



Asparagus with Mousseline Sauce image

Categories     Sauce     Side     Dinner     Lunch     Asparagus     Boil

Yield 6 servings

Number Of Ingredients 9

2 pounds white asparagus
1 teaspoon coarse salt, plus more to taste
1 teaspoon sugar
MOUSSELINE
1 large egg
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
3/4 cup vegetable oil

Steps:

  • Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
  • Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
  • Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
  • Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.

MORELS AND ASPARAGUS IN BEURRE BLANC



Morels and Asparagus In Beurre Blanc image

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 ounce dried morels
1 cup boiling water
1 pound pencil-slim asparagus
9 tablespoons softened unsalted butter, in small pats
Salt
1 tablespoon white-wine vinegar
2 tablespoons dry white wine
Freshly ground black pepper
1 tablespoon chopped fresh chervil

Steps:

  • Put the morels in a dish, cover with boiling water and allow to soak for an hour. Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.
  • Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons. Set aside.
  • Snap ends off asparagus and slant-cut in inch-and-a-half lengths.
  • Heat two tablespoons of the butter in a large skillet. Add the asparagus, sprinkle with salt and stir-fry about four minutes. Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender. Set aside.
  • Add the vinegar and wine to the mushroom liquid and cook for one minute. Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results. Season with pepper.
  • Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 26 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 522 milligrams, Sugar 2 grams, TransFat 1 gram

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