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Fresh Blanched Asparagus With White Wine Butter And Summer Savory Reduction
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A picture of Fresh Blanched Asparagus With White Wine Butter And Summer Savory Reduction.

Fresh Blanched Asparagus With White Wine Butter And Summer Savory Reduction

Melissa
Melissa @cook_3123920

Fresh Blanched Asparagus With White Wine Butter And Summer Savory Reduction

Melissa
Melissa @cook_3123920
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Ingredients

  • 1 cupButter
  • 1 cupWhite Wine
  • 1 cupHeavy Cream
  • 3 bunchSummer Savory Finely Chopped, Remove Leaves, Discard Stem
  • 1 lbAsparagus
  • 1Salt And Pepper
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Steps

  1. 1

    Blanch asparagus no more than 2-3 minutes in a pot of boiling water. Drain and cool asparagus and reserve until ready

  2. 2

    Take about half of the butter and sweat the summer savory in the butter to release the flavors. Deglaze with the white line and slow reducing by half.

  3. 3

    Add heavy cream and allow reducing again by half.

  4. 4

    Add salt and pepper to taste.

  5. 5

    Toss in asparagus and allow about a minute for it to warm.

  6. 6

    Monte (mix in small chunks of butter) the sauce. Make sure to cut the heat when you monte the sauce so it does not break.

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Melissa
Melissa @cook_3123920
on June 25, 2013 19:54

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Keywords

Asparagus Pepper Butter Wine

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