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White asparagus ragout with cherry tomatoes and chervil beurre blanc

A springtime menu in Germany, Alsace, Austria or Switzerland may read as follows: white asparagus with smoked salmon, white asparagus with new potatoes, white asparagus with veal in morel sauce. The spargelkarte (white asparagus menu) always lists the white asparagus ... Read more

Active work time: 30 minutes | Total preparation time: 1 hour | Serves 4
  • 1 cup dry white wine
  • 1 shallot, thinly sliced
  • 1/2 cup whipping cream
  • 3/4 cup (1 1/2 sticks) butter
  • Salt
  • Freshly ground white pepper
  • Dash hot pepper sauce
  • 1 tablespoon lemon juice
  • 3 to 4 chervil leaves, divided
  • 2 pounds basic white asparagus
  • 16 to 20 small red cherry tomatoes

Step 1Boil the wine and shallot in a medium-heavy pan over medium-high heat until reduced by three-fourths, about 10 to 15 minutes. Add the cream and cook until the liquid is reduced again by half, about 5 to 7 minutes.

Step 2Reduce the heat to low. Cut the butter into pieces, then whisk it into the pan, a few pieces at a time, until smooth. Whisk in salt and pepper to taste along with the hot sauce and lemon juice. Cover and keep warm for up to 15 minutes.

Step 3Chop half of the chervil and set it aside.

Step 4Cut the asparagus into 1 1/2-inch lengths and add to the warm beurre blanc. Cook for 1 minute, stirring gently until the asparagus is well-coated. Add the tomatoes and chopped chervil and stir gently, then spoon into a warm serving dish. Garnish with the remaining chervil. Serve warm.

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