Ease of Preparation: Easy
Yield: 4 Servings
Ingredients:
Aniseed Béarnaise:
- 1 shallot, minced
- ¼ cup (60 ml) red wine vinegar
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) aniseed, toasted and ground finely in a spice grinder, plus more for garnish
- Salt and pepper
- 4 large egg yolks
- 1 cup (240 ml) butter, melted and kept warm over lowest heat
- Warm water to thin the sauce, as needed
- Chopped chives, for garnish
Steamed Asparagus:
- 2 bunches asparagus
- Salt
Method:
For the Aniseed Béarnaise:
In a small saucepan over low heat, combine the shallot, vinegar, lemon juice, and aniseed. Season with salt and pepper and simmer until the liquid is almost evaporated, 8-10 minutes.
Let cool and reserve.
In a medium bowl set over a double boiler, whisk the egg yolks until pale and slightly thickened, 4-5 minutes.
Add the reserved shallot mixture and whisk to combine. Cook while constantly whisking for another 2 minutes.
Slowly ladle in the melted butter, whisking constantly until the sauce is emulsified.
Use warm water to thin out the sauce, if needed.
Keep just warm until needed. Monitor temperature closely and stir from time to time if not using immediately.
For the Steamed Asparagus:
In the bottom half of a steamer pan, bring water to a boil.
Trim the dry ends from the asparagus. Peel the ends of each spear lightly with a vegetable peeler.
Place the asparagus in the top half of the steamer pan. Cover and steam until crisp-tender, 4-5 minutes.
To Serve:
Transfer the steamed and asparagus to serving plates. Season with salt.
Remove the Aniseed Béarnaise from the heat and ladle over the Steamed Asparagus.
Garnish with more aniseed and chives.
Serve immediately.