ASPARAGUS WITH BEARNAISE SAUCE

Asparagus with Bearnaise Sauce image

Provided by Lisa Johnson

Time 35m

Number Of Ingredients 8

3 egg yolks
1/4 c water
3 Tbsp tablespoons white wine or chicken broth
2 Tbsp tarragon vinegar
2 tsp minced shallot
2 1/2 tsp minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 c cold butter

Steps:

1. In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes. Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside. Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.