Recipe courtesy of Kelsey Nixon
Episode: Sauces
Total:
30 min
Active:
20 min
Yield:
Yield: 6 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
Yield: 6 servings
Level:
Easy

Ingredients

Beurre Blanc
  • 2 shallots, finely diced
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • Beurre Blanc Variations, recipes follow

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Remove the woody ends of the asparagus spears trimming the spears to the same length. 

Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil. 

Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp. 

Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.

Beurre Blanc

Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.

Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break. 

Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.

Beurre Blanc Variations:

Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.

Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest. 

Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.

Saffron: Add a pinch saffron threads to the reduction.

Cook's Note

The original Beurre Blanc recipe follows or try one of the variations included. Beurre Blanc Variations: Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar. Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest. Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger. Saffron: Add a pinch saffron threads to the reduction.

IDEAS YOU'LL LOVE

Asparagus Wrapped in Prosciutto

Asparagus Wrapped Prosciutto

Roasted Asparagus Wrapped in Prosciutto

Recipe courtesy of Giada De Laurentiis

Roasted Asparagus Bundles wrapped in Prosciutto with Seasoned Bread Crumbs

Recipe courtesy of Michael Chiarello

Prosciutto-Wrapped Scallops

Recipe courtesy of Giada De Laurentiis

Prosciutto-Wrapped Crudite

Recipe courtesy of Giada De Laurentiis

Prosciutto Wrapped Cod

Recipe courtesy of Ellie Krieger

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c