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Fresh Asparagus
With Lemon Dill Sauce

Truly a gourmet treat - the sauce is a twist on a classic Beurre Blanc. It pairs perfectly with fresh steamed vegetables or seafood. It is wonderful drizzled on salmon, grilled shrimp or even a baked potato. It requires ten minutes of dedicated time, so make sure you can give it the attention it deserves. Any leftover sauce will keep, refrigerated, about 3 days.

Ingredients

1 Package It's A Dilly Dip and Seasoning Mix
Fresh Asparagus, 1/2 lb. per person
1 Cup White Wine
1/2 Cup Butter, very cold, cut into cubes
1/2 a Fresh Lemon, seeds removed
Salt and Pepper

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Directions



To Steam Asparagus: Wash in bowl with clean water and place in colander to drain. Trim thick ends where they become woody by snapping off or trimming with a sharp knife.
Set up steamer: Use about 2" of water in bottom. If you do not have a steamer, you can use a large soup pot and place a small baking pan on the bottom. Fill both the pan and the bottom of the pot with 2" of water, then place a circular cooling rack on the pan. Bring the water to a rolling boil, then turn heat down to medium high.
Place the asparagus on the rack, crosswise to the grids. Spread it out as evenly as possible. Try to keep all the stem end facing the same direction. Place a tight fitting lid on the pot or steamer, and allow to cook about 7 - 10 minutes. Check for doneness by sticking a fork into the thick end of a stalk - it should be just tender enough that the fork meets a bit of resistance. Lift the tray or rack out of the pot and place asparagus on serving dish.
Meanwhile, Make Sauce: In small heavy saucepan, place 1 cup White Wine. Stir in 1-1/2 Tablespoons It's A Dilly mix. Bring to a boil. Let it boil, whisking occasionally, about 8 minutes or until the wine has reduced by about half and is a bit glossy on top. Turn heat to very low.
Add cold butter, 2 or 3 cubes at a time, whisking well after each addition. If it is boiling, remove the pan from the heat. Once all the butter is incorporated, the sauce will be a bit thicker and have a semi opaque quality. Squeeze in the juice from the half lemon. Whisk to blend.
Drizzle some sauce over the plated asparagus and serve the remainder in a creamer or sauce boat. Garnish the asparagus with lemon slices, cooked bacon bits, toasted almonds, grilled onions, or any toppings that you would like.
Serve immediately.

Use a whisk to blend sauce ingredients.
 

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