Asparagus with Mussel Beurre Blanc

Ingredients for Asparagus with Mussel Beurre Blanc

• 1/2 medium onion, chopped

• 1 small carrot, peeled, chopped

• 120ml dry white wine

• 450g mussels, debearded, scrubbed

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

• Kosher salt

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

• 1 tablespoon Sherry vinegar

• 240ml locust (acacia) flower (optional)

How to make Asparagus with Mussel Beurre Blanc

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.