Roasted Asparagus with Béarnaise Sauce

Béarn, in southwest France bordering Spain, is the birthplace of this famous buttery egg sauce, with overtones of tarragon and shallots. This sauce is the ideal complement for roasted or grilled asparagus.

Preparation Time: 25 minutes

Roasting Time: 10 minutes

Cooking Time: 10 minutes

Serves 6

750 g Ontario Asparagus,  trimmed

1 tbsp (15 mL) vegetable oil

Seasoning salt

Sauce:

1/3 cup (75 mL) white wine

1/3 cup (75 mL) white wine vinegar

1/3 cup (75 mL) chopped Ontario Shallots

2 tbsp (25 mL) finely chopped  fresh Ontario Tarragon Leaves

3 black peppercorns

3 Ontario Egg Yolks

1/2 cup (125 mL) butter, melted

1/2 tsp (2 mL) fresh lemon juice  or white wine vinegar

Sauce:

    In medium saucepan, combine wine, vinegar, shallots, 1 tbsp (15 mL) of the tarragon and peppercorns. Bring to boil over high heat. Reduce to medium-low; simmer until reduced to 2 tbsp (25 mL), 5 to 6 minutes. Pour through strainer, discard solids. Pour remaining liquid into large heatproof bowl.

    In large saucepan, bring 1-1/2-inches (4 cm) water to boil. Reduce to barely simmering.

Whisk egg yolks into liquid in bowl and place over saucepan (ensure bowl does not touch water). Whisk constantly for 2 to 3 minutes, until thickened and lighter yellow. Remove from heat. Gradually whisk in melted butter until it starts to thicken, then whisk in remaining butter. Whisk until very thick. Whisk in lemon juice and remaining tarragon. Keep at room temperature while roasting asparagus. Just before serving, reheat gently over simmering water.

    In large bowl, toss asparagus with oil to coat well. Transfer to large rimmed baking sheet. Sprinkle with seasoning salt. Roast in 425°F (220°C) oven for 8 to 10 minutes, or until tender when tested with knife tip. Serve with sauce.

Nutritional Information:

1 Serving

(With 2 tbsp/25 mL sauce):

PROTEIN: 4 grams

FAT: 20 grams

CARBOHYDRATE: 4 grams

CALORIES: 210

FIBRE: 2 grams

SODIUM: 160 mg

– Printed with permission from Foodland Ontario