Preheat oven to 425°F

Heat 1 tablespoon butter in a saucepan over medium heat

Add chopped shallots and cook 1 minute, stirring frequently

Add white wine vinegar and white wine, and cook until nearly all the liquid has reduced

Add heavy cream and a pinch of kosher salt, bring to a boil

Reduce heat to low and begin adding the remaining butter, one piece at a time, whisking constantly until fully emulsified

Set beurre blanc aside off heat

Place trimmed asparagus on a baking sheet and drizzle with olive oil

Season generously with kosher salt and black pepper

Roast for 17 minutes or until tender and lightly browned

To serve, spoon beurre blanc onto a plate and lay roasted asparagus over it

Garnish with chopped chives and flaky salt