Asparagus With Lemon Thyme Beurre Blanc
Chef Larry's Recipe
ARCHIVED RECIPES CONTACT INFO |
- 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
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
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