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Asparagus with Lemon Chiffon Sauce

Source of Recipe


From "Southern Snacks" by Perre Coleman Magness



List of Ingredients



• 1 large shallot, diced
  
• 1 clove garlic, minced
  
• Leaves from 2 rosemary stems
  
• ½ cup fresh lemon juice
  
• 1 cup white wine
  
• â…“ cup heavy cream
  
• 6 tablespoons (¾ stick) unsalted butter
  
• 3 pounds slim, tender asparagus
  






Instructions



1. Place the shallots, garlic, and rosemary in a saucepan and add the lemon juice and wine. Give them a good stir, then bring to a boil over medium-high heat. Boil gently until the liquid is reduced to ½ cup. Stir in the heavy cream and cook until the liquid is reduced a bit more and the sauce is thickened.
   
   
2. Place a fine-mesh strainer over a bowl or measuring jug and pour the sauce through, pressing on the solids to extract as much liquid as possible. Wipe out the pan and return the sauce to it. Place over low heat and whisk in the butter, ½ tablespoon at a time, letting each piece melt before adding more. Transfer to a small bowl and let it come to room temperature. The sauce can be made a day ahead, cooled, covered, and refrigerated.
   
   
3. Snap off any woody ends on the asparagus and cut the stalks into even lengths. Fill a bowl with ice water and place it in a sink. Bring a large pot of water to a boil and drop in the asparagus (in batches if necessary). Blanch for 2 to 3 minutes, just until the bright green color comes out, then lift out the spears with tongs and drop them in the cold water to stop the cooking. Drain the asparagus through a colander as soon as it is cooled. Pat the asparagus dry with paper towels. The asparagus can be prepared a day ahead and stored in the fridge in a zip-top plastic bag.
   
   Serves 10 to 12, with about ½ cup dip