Asparagus with Mussel Beurre Blanc

Ingredients for Asparagus with Mussel Beurre Blanc

• 1/2 medium onion, chopped

• 1 small carrot, peeled, chopped

• 120ml di vino bianco secco

• 450g mussels, debearded, scrubbed

• 2 bunches asparagus (about 675g), trimmed, stalks peeled

• Sale kosher

• 170g (1 1/2 sticks) chilled unsalted butter, cut into pieces

• 1 tablespoon Sherry vinegar

• 240ml locust (acacia) flower (optional)

Bring onion, carrot, and wine to a boil in a medium saucepan. Add mussels and return to a boil. Remove from heat, cover, and let sit 10 minutes.

Meanwhile, cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes. Using tongs, transfer to a bowl of ice water. Let cool, then drain and set aside. Reserve pot with water.

Strain mussel mixture through a sieve into another medium saucepan (you should have about 120ml ). Discard (or eat!) mussels and vegetables. Bring cooking liquid to a boil, reduce heat, and simmer until reduced to 60g .

Whisking constantly, add butter, a piece at a time, incorporating before adding the next piece. Whisk until sauce is emulsified. Whisk in vinegar; season with salt.

Just before serving, warm asparagus in reserved pot of hot water. Drain, pat dry, and transfer to a platter. Gently mix locust flowers, if using, into sauce and spoon over asparagus.

Avvertenza

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