Grilled Asparagus with Charred Lemon Butter Sauce
Grilled Asparagus with Charred Lemon Butter Sauce
- 1 bunch asparagus (pencil thickness, thick ends trimmed )
- 350 grams unsalted butter (room temperature)
- 1 1/2 dry white wine
- 1 teaspoon fresh cracked black pepper
- 3 tablespoons heavy cream
- 1/2 minced shallot (optional)
- salt to taste
- 1 each bay leaf
- 6 each black pepper corns
- 1 each lemon (sliced in half)
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Add the peppercorns and bay leaves to a Cast Iron Pan. Slice your lemon in half and place the flesh side in the pan while the liquid is reducing. Once the lemon is nicely charred, squeeze half into the reduction mixture. Simmer and reduce until liquid is reduced by about 75%
Add the heavy cream and allow to reduce for 2 more minutes until you have a nice sheen on the bubbles from the reduced cream. Take the pan off the heat and whisk in room temp butter a little at a time. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice reduction.
Continue to add butter, a little at a time until all of it has been incorporated and the sauce has a thick, nape texture, 2 to 3 minutes. Season with salt. Strain if you like.
Place the asparagus on the grill and char for 1 to 2 minutes until slightly charred and slightly softened, season with salt. Transfer asparagus to the presentation plate and top with sauce, season with black pepper. Enjoy!
Season your pans before first use according to manufacturer instructions
For best results, allow marinated items to rest for the recommended time
Adjust spice levels according to personal preference