ASPARAGUS WITH CAPER BEURRE BLANC
Steps:
- 1. Simmer shallots in lemon juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons. 2. Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.). Add capers and season with salt and white pepper. 3. Meanwhile steam or roast the asparagus, as you prefer. 4. Drizzle the sauce over asparagus spears.
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