Asparagus with White Wine Beurre Blanc

An elegant but easy asparagus side dish topped with a silky white wine beurre blanc. Good for spring dinners or a fancier weeknight.

Why You'll Love Asparagus with White Wine Beurre Blanc

The beurre blanc reduces shallots in white wine and vinegar, then whisks in cream and butter one piece at a time until it turns glossy and emulsified. The asparagus roasts at 425°F for about 17 minutes, and it all comes together in under 30 minutes.

Tips and Tricks

• Whisk constantly: When making beurre blanc, add the butter one piece at a time while whisking to prevent the sauce from breaking.
• Roast to caramelize: Don't crowd the asparagus on the baking sheet-spacing helps them roast instead of steam.
• Use chilled butter: Cold butter emulsifies better into the sauce, giving you that glossy finish.

Variations

• Make it citrusy: Add a squeeze of lemon juice or some lemon zest for brightness in the sauce.
• Try it with other veggies: Use the beurre blanc over roasted carrots, broccolini, or even artichokes.
• Add herbs: Fold in a bit of tarragon, parsley, or chervil into the finished sauce for an aromatic twist.

Substitutions

• No heavy cream? You can skip it, but the cream stabilizes the sauce and helps prevent splitting.
• No chives? Finely sliced scallion greens or parsley work just as well for garnish.
• No white wine vinegar? Use champagne vinegar or even lemon juice as an alternative.

Best Served With

• Pan-seared halibut or trout
• Grilled chicken thighs or cutlets
• Buttery mashed potatoes or a creamy risotto
• Crusty bread to mop up extra sauce

How to Store Leftovers

• Asparagus can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain texture.
• Beurre blanc is best enjoyed fresh, but if you have extra, store it separately and reheat gently over very low heat while whisking constantly to prevent breaking.

Common Questions

Asparagus with White Wine Beurre Blanc

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An elegant but easy asparagus side dish topped with a silky white wine beurre blanc. Good for spring dinners or a fancier weeknight.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Side Dish

Cuisine: French Inspired

Calories: 353

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 bunch asparagus trimmed
• 1 stick butter cut into small pieces
• ¼ cup shallots finely chopped
• 3 tablespoon white wine vinegar
• 2 tablespoon dry white wine
• ⅓ cup heavy cream
• Kosher salt to taste
• 1 teaspoon chives finely chopped
• Freshly ground black pepper to taste
• 1 tablespoon Olive oil for roasting

Equipment

• Sheet Pan
• Cutting board
• Chefs knife
• Oven
• Medium saucepan
• Whisk

Method

 

1. Preheat oven to 425°F
2. Heat 1 tablespoon butter in a saucepan over medium heat
3. Add chopped shallots and cook 1 minute, stirring frequently
4. Add white wine vinegar and white wine, and cook until nearly all the liquid has reduced
5. Add heavy cream and a pinch of kosher salt, bring to a boil
6. Reduce heat to low and begin adding the remaining butter, one piece at a time, whisking constantly until fully emulsified
7. Set beurre blanc aside off heat
8. Place trimmed asparagus on a baking sheet and drizzle with olive oil
9. Season generously with kosher salt and black pepper
10. Roast for 17 minutes or until tender and lightly browned
11. To serve, spoon beurre blanc onto a plate and lay roasted asparagus over it
12. Garnish with chopped chives and flaky salt

Nutrition

Calories: 353kcalCarbohydrates: 13gProtein: 4gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 90mgSodium: 40mgPotassium: 315mgFiber: 2gSugar: 7gVitamin A: 1212IUVitamin C: 6mgCalcium: 81mgIron: 1mg

Notes

Storage: Best served right away, a beurre blanc can break once it cools and gets reheated. If you have leftover sauce, warm it very gently over low heat while whisking, and expect it to be a touch less silky the second time.

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