Ingredients of Fresh Blanched Asparagus With White Wine Butter And Summer Savory Reduction

  1. It's 1 cup of Butter.
  2. It's 1 cup of White Wine.
  3. You need 1 cup of Heavy Cream.
  4. It's 3 bunch of Summer Savory Finely Chopped, Remove Leaves, Discard Stem.
  5. Prepare 1 lb of Asparagus.
  6. It's 1 of Salt And Pepper.

Fresh Blanched Asparagus With White Wine Butter And Summer Savory Reduction instructions

  1. Blanch asparagus no more than 2-3 minutes in a pot of boiling water. Drain and cool asparagus and reserve until ready.
  2. Take about half of the butter and sweat the summer savory in the butter to release the flavors. Deglaze with the white line and slow reducing by half..
  3. Add heavy cream and allow reducing again by half..
  4. Add salt and pepper to taste..
  5. Toss in asparagus and allow about a minute for it to warm..
  6. Monte (mix in small chunks of butter) the sauce. Make sure to cut the heat when you monte the sauce so it does not break..

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