Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 6 1/2 pounds (3 k) of asparagus
- 1/2 cup (100 g) unswalted butter
- 3 tablespoons flour
- A ladle of good broth
- 3 teaspoons red wine vinegar
- Salt and freshly ground pepper
Preparation:
Wash the asparagus with care, tie them into bunches, trim the woody ends as need be to make sure they're all the same length, and stand the bunches in a pot. Fill the pot with enough water to reach up through the white parts of the stalks. Then remove the bunches and bring the pot to a rolling boil. Once the water has reached a boil salt it lightly, add the asparagus, and cook covered for 5-8 minutes, or until the tips droop.While the water is heating prepare the sauce: Melt half the butter in a pot, stir in the four and a drop of broth, and brown the mixture lightly. Whisk in the remaining broth in a slow stream, stirring briskly to keep lumps from forming, then add the vinegar as well, and finally the remaining butter. Stir well and season the sauce to taste.
Arrange the asparagus on a platter, pour the sauce over it, and serve.
Yield: 6 servings asparagus in vinaigrette sauce.
