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

Recipe courtesy of Chicago Chop House

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 Crudite

Recipe courtesy of Giada De Laurentiis

Prosciutto Wrapped Cod

Recipe courtesy of Ellie Krieger

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

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

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here