White Asparagus with Tarragon Cream and Toasted Panko

Name: White Asparagus with Tarragon Cream and Toasted Panko
Prep time: 10 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 2 Tablespoons olive oil; u00bd cup panko breadcrumbs; 2 pounds fresh white asparagus; 2 teaspoons salt; 4 Tablespoons fresh lemon juice; 1 cup dry white wine; 2 shallots, peeled and thinly sliced; u00bd cup heavy cream; 1 stick unsalted butter, cut into tablespoons; 3 Tablespoons fresh tarragon, chopped; 2 Tablespoons chives, minced; Salt and pepper

By Leslie Blythe Side dish, Vegetarian Boiling, Sautéing, Simmering

October 14, 2015

To grow white asparagus, the shoots are covered with soil as they grow, so that there is no exposure to sunlight, which keeps it white. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.

Prep: 10 mins
Cook: 25 mins
Yields: 6 Servings

Ingredients

2 Tablespoons olive oil

½ cup panko breadcrumbs

2 pounds fresh white asparagus

2 teaspoons salt

4 Tablespoons fresh lemon juice

1 cup dry white wine

2 shallots, peeled and thinly sliced

½ cup heavy cream

1 stick unsalted butter, cut into tablespoons

3 Tablespoons fresh tarragon, chopped

2 Tablespoons chives, minced

Salt and pepper

Directions

1Heat olive oil in a large sauté pan over medium-high heat. Add panko bread crumbs to pan; stirring constantly, until bread crumbs are golden brown, about 4 minutes. Reserve crumbs until ready to use.

2Bring water to a boil in a large pot over medium-high heat. Add salt and lemon juice. Meanwhile, trim about ½″ from the ends of the asparagus. Lay spears on a work surface, then peel thin skin from each with a sharp vegetable peeler, starting 1½″ from the top and running the length of the spear. Add peeled asparagus to boiling water, and reduce heat to medium, maintaining a steady simmer. Cook until tender when pierced with the tip of a knife, 8-10 minutes, depending on thickness. Lift asparagus from water and drain on paper towels.

3Meanwhile, boil wine and shallots in a medium heavy pan over medium-high heat until reduced by three-quarters, 10-15 minutes. Add cream and reduce again by half, 5-7 minutes; reduce heat to low. Add butter to pan one tablespoon at a time, whisking until smooth. Whisk in herbs, then add salt and pepper to taste.

4Place cooked, drained asparagus in a large serving bowl. Add cream sauce, and toss well. Sprinkle with toasted breadcrumbs.

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