Asparagus Ragout with Cherry Tomatoes and Chervil Beurre Blanc
This recipe makes good use of spring's fresh white asparagus. Hans Rockenwagner, a German chef based in Los Angeles, shared the recipe with us as part of Lori Zimring De Mori's feature, "White...
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Cooking tools:
- Peeler
- Butcher's twine
- Pot
- Stove
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Paper towel
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- 2 lb. fresh white asparagus
- Salt
- 5 tbsp. fresh lemon juice
- 15 tbsp. butter
- 1 cup dry white wine
- 1 shallot, peeled and thinly sliced
- 1⁄2 cup heavy cream
- Freshly ground white pepper
- Dash of Tabasco
- 3-4 tbsp. fresh chervil leaves
- 16-20 small red cherry tomatoes
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