Tender poached asparagus in a delicate cream sauce made from lemon butter and white wine. this recipe goes great with chicken and seafood.
1 pound jumbo asparagus
1 stick unsalted butter
2 tablespoon minced shallots
Juice of half a lemon
1/2 cup dry white wine
3 tablespoons finely chopped parsley
1/4 cup heavy cream
Freshly ground black pepper
Trim off woody asparagus bottoms. Using a peeler remove all tough skin. In a medium skillet poach asparagus in boiling salted water for 3 minutes. Drain transfer to serving plate.
Meanwhile in a small saucepan melt butter over medium heat, add shallots and sauté until soft. Stir in wine and lemon juice. Reduce heat bring to simmer. Add heavy cream and parsley. Season with salt and pepper. Whisk for 30 seconds. Remove from heat. Spoon lemon butter over poached asparagus. Serve immediately.