An asparagus recipe for gourmets:
“Beurre Blanc” this is the name for a classic of French cuisine: the white butter sauce. This sauce is very popular with white-fleshed sea fish, but it goes just as well with asparagus spears.
Preheat the oven to 70 degrees. Preheat four large plates.
Remove the skin from the shallots and chop them very finely. Whip cream until stiff and set aside to cool. Remove the peel from the asparagus spears, cut the hard ends into small pieces, boil al dente in a stock with white wine, sugar, salt and the juice of one lemon separately according to the variety, keep warm in the oven in a large baking dish with a little asparagus stock at 70 °C. Sauté the shallot cubes in a little butter until translucent, extinguish with the white wine, the fish stock and the vinegar and boil at high temperature to an eighth of a liter, remove from the heat and mix in the ice-cold butter with a whisk. Blend with a hand blender, season with salt, pepper and a little more vinegar if necessary. Finally, stir in the whipped cream. Do not let the sauce bubble up any more! Fry the seasoned plaice fillets on each side for 2 minutes in foaming butter. Finally, extinguish in the frying pan with the juice of a lemon. Arrange asparagus spears and plaice fillets decoratively on large plates, pour the white butter sauce over them and bring to the table on the spot. Serve with: No additions – but if you really want, you can add long-grain rice to tis