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Ingredients

1 1/4 lbs. Asparagus, trimmed
2 oz. Butter
1/2 tsp. Shallot, minced
1/4 tsp. Garlic, minced
3-4 oz. Dry white wine
Squeeze of Fresh lemon juice
2/3 tsp. Fresh thyme leaves, minced
1/2 tsp. Parsley, minced
Salt to taste
Fresh ground black pepper to taste
Fresh thyme sprigs to garnish

Method
Cook asparagus in lightly salted simmering water until tender.

In a saucepan melt butter. Add shallot and garlic, sauté over medium heat.

Deglaze with white wine. Reduce liquid by 1/2. Add minced thyme leaves and squeeze of fresh lemon. Add cream and parsley, reduce until sauce thickens. Season with salt and pepper.

Place asparagus on warm serving plates or a serving platter. Top with Lemon Thyme Beurre Blanc. Garnish with thyme sprigs. Serve immediately.

Makes 4 Servings