• >
  • Recipes
  • >
  • Asparagus with Choron Sauce

Asparagus with Choron Sauce

TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 to 6 servings, 1 1/2 cups Choron sauce
LEVEL: Easy

ingredients

  • 1/3 cup white wine vinegar
  • 1 tablespoon minced shallots
  • 1/2 teaspoon black peppercorns
  • 2 tablespoons tarragon leaves, plus 1 tablespoon chopped
  • 3 egg yolks
  • 2 teaspoons warm water
  • 1 cup clarified butter
  • 1 tablespoon plus 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Pinch cayenne pepper
  • 1/3 cup tomato puree
  • 1/4 cup tomato concasse
  • 1 pound asparagus, woody ends trimmed
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Choron sauce: In a small saucepan, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves and set over a medium-high heat. Bring the saucepan to a boil and reduce by 2/3, about 3 minutes. Remove from the heat and strain into a heatproof bowl. Add the egg yolks and water and whisk to incorporate. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil. Whisk constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with 1/2 teaspoon of the salt and the white and cayenne peppers. Whisk to incorporate, then fold the tomato puree and the tomato concasse into the sauce. Add the chopped tarragon and keep warm while you cook the asparagus (do not allow the sauce to boil or it will separate.)

Asparagus: Set a large, 6-quart stock pot filled with 2 quarts of water over high heat. Once the water is boiling, add 1 tablespoon of salt to the pot. Place the asparagus in the water and cook until just tender, 2 to 3 minutes. Remove the asparagus from the water and place on a platter. Drizzle the warm choron sauce over the asparagus and serve immediately.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How