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White asparagus ragout with cherry tomatoes and chervil beurre blanc

Time Active work time: 30 minutes Total preparation time: 1 hour
Yields Serves 4
White asparagus ragout with cherry tomatoes and chervil beurre blanc
1

Boil the wine and shallot in a medium-heavy pan over medium-high heat until reduced by three-fourths, about 10 to 15 minutes. Add the cream and cook until the liquid is reduced again by half, about 5 to 7 minutes.

2

Reduce the heat to low. Cut the butter into pieces, then whisk it into the pan, a few pieces at a time, until smooth. Whisk in salt and pepper to taste along with the hot sauce and lemon juice. Cover and keep warm for up to 15 minutes.

3

Chop half of the chervil and set it aside.

4

Cut the asparagus into 1 1/2-inch lengths and add to the warm beurre blanc. Cook for 1 minute, stirring gently until the asparagus is well-coated. Add the tomatoes and chopped chervil and stir gently, then spoon into a warm serving dish. Garnish with the remaining chervil. Serve warm.


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