60min 4 ppl
Vegan Poached Asparagus with Beurre Blanc
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 4g
Carbs 12g
Fats 26g
About this dish
Silky, glossy, and deeply flavoured, this vegan beurre blanc achieves its uncanny richness through cold-emulsified vegan butter, using the same classic technique as the original, built on a sharp reduction of Muscadet and shallots and finished with a whisper of fresh tarragon.
Allergy Info
Soya, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- White or Green Asparaguswoody ends snapped off, peeled if white1 kg
- Shallotsvery finely minced3 medium
- Fresh Tarragonleaves picked and finely chopped4 sprigs
- Lemonzest finely grated and juice reserved separately1
- Flat-Leaf Parsleyfinely chopped1 tbsp
Dried Goods
- Water2 tbsp
- Caster Sugar1 tsp
Spices & Seasonings
- Fine Sea Saltplus more for poaching water1 tsp
- White Pepperfreshly ground1 tsp
Oils & Condiments
- Dry White Winesuch as Muscadet or Sauvignon Blanc200 ml
- White Wine Vinegar60 ml
- Cold Vegan Buttersuch as Miyoko's or a high-fat block variety, cut into 1 cm cubes200 g
Utensils
- Wide deep sauté pan
- Small saucepan
- Whisk
- Tongs
- Microplane grater
- Foil
Method
1
Mince the shallots, cut the cold vegan butter into 1 cm cubes, and pick and chop the tarragon and parsley. Keep the butter cubes on a cold plate in the refrigerator until needed.
Approx. 10 minutes
2
Zest and juice the lemon, keeping the zest and juice separate.
Approx. 3 minutes
3
Bring a wide, deep sauté pan of well-salted water to a rolling boil. Add the asparagus in a single layer and poach until just tender — 4 minutes for green, 7–8 minutes for white — then lift out with tongs onto a warm plate lined with a clean towel and cover loosely with foil to keep warm.
Approx. 8 minutes
4
Combine the shallots, white wine, white wine vinegar, and 2 tbsp water in a small saucepan over medium heat. Reduce until only 3–4 tbsp of syrupy liquid remain and the shallots are very soft, about 10–12 minutes.
Approx. 11 minutes
5
Remove the pan from the heat and allow it to cool for 90 seconds — the base should feel warm but not scalding to a finger held near the steam.
Approx. 2 minutes
6
Return the pan to the lowest possible heat. Add the cold butter cubes three or four at a time, whisking constantly and vigorously, waiting until each addition has emulsified to a creamy consistency before adding the next, until all 200 g is incorporated and the sauce is glossy and thick enough to coat the back of a spoon.
Approx. 6 minutes
7
Remove from heat immediately. Whisk in the sugar, remaining fine sea salt, white pepper, lemon zest, and 1 tsp of the lemon juice. Taste and adjust seasoning — the sauce should be rich, sharp, and faintly sweet.
Approx. 2 minutes
8
Stir in the chopped tarragon and parsley, then spoon the beurre blanc generously over the warm asparagus and serve at once.
Approx. 1 minutes
