DIRECTIONS
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Bring 16 cups of water to a boil in a medium pot over high heat. Add 2 generous pinches of salt, 4 tablespoons of the lemon juice, and 3 tablespoons of the butter. Meanwhile, trim about 1/2-in. from the ends of the asparagus. Lay spears on a work surface, then peel thin skin from each with a sharp swivel blade vegetable peeler, starting 1 1/2-in. from the top and running the length of the spear. (Spears are brittle and can snap when peeled in midair.) Gather spears into 4 bundles, tie loosely with kitchen string, and lower into simmering water. Cook, increasing heat to medium high if necessary to maintain a simmer, until tender when pierced with the tip of a knife, 8 to 30 minutes, depending on thickness. Lift bundles from simmering water and drain on paper towels.
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Boil wine and shallots in a medium heavy pan over medium high heat until reduced by three quarters, 10 to 15 minutes. Add cream and reduce again by half, 5 to 7 minutes; reduce heat to low. Cut remaining 12 tablespoons butter into pieces, then whisk into pan, a few pieces at a time, until smooth. Whisk in salt and pepper to taste, Tabasco, and remaining lemon juice. Cover and keep warm for up to 15 minutes.
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Chop half the chervil and set aside. Untie string from asparagus, then cut spears into 1 1/2-in. lengths and add to warm beurre blanc. Cook for 1 minute, stirring gently until well coated. Add tomatoes and chopped chervil and stir gently, then spoon into a warm serving dish. Garnish with remaining chervil. Serve warm.
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