Asparagus is one of those vegetables that I love using for any cuisine or dishes. When cooked right they are very sweet and delightful. To me, it brings a feeling of excitement to spring and the vegetables to come in season.
Ingredients
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 1 small minced shallot
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon finely chopped fresh tarragon
- 2 large egg yolks
- ¾ cup unsalted butter, melted
- Kosher salt, to taste
- 1 small can of chipotle in adobo sauce, pureed
Preparation
PREPARE ASPARAGUS
Cook bacon. Crush into pieces and set aside. Prepare sauce (see below). Saute fresh asparagus in bacon fat or butter. (Tip: If asparagus stalks are thin, sauté until lightly browned. For larger stalks, blanch first in the same pan. Once water evaporates, add the preferred oil or butter and saute until lightly browned. This will prevent asparagus from wilting and keep the stalks bright and juicy.) Prepare sauce (see below).
Serve sauce with sauteed asparagus. Top with bacon pieces and wasabi micro greens or any herbs you prefer.
PREPARE CHIPOTLE BÉARNAISE SAUCE
Yield 32 ounces; Serves up to 8 (2 tablespoons per individual portion)
The sauce is very versatile and can be used for eggs Benedict, roasted potatoes or steak.
In a small saucepan set over medium heat, combine the vinegar, wine, shallot, pepper, and tarragon leaves. Bring to a boil and immediately reduce to a simmer. Simmer the vinegar mixture until the liquid has reduced to about 2 tablespoons, 3-5 minutes. Remove from heat and set aside to cool completely.
Fill another small saucepan or double broiler (or bain-marie) with about an inch of water and bring to a simmer over medium-high heat. Meanwhile, transfer the cooled vinegar mixture to a small heatproof bowl that will fit atop the saucepan with simmering water (or the bowl of a double broiler). Add 1 tablespoon of room temperature water and the egg yolks to the vinegar mixture and whisk to combine. Reduce heat to low and set the bowl with the egg mixture over the saucepan, making sure it doesn’t touch the water. Whisk the yolk mixture until thickened and almost doubled in volume, about 5-7 minutes. Add the melted butter, 1 tablespoon at a time, whisking slowly between each addition until emulsified. Occasionally remove the bowl from the heat to keep the sauce from overheating. Season with salt and pepper, then add the remaining tarragon and serve immediately.
About this recipe
Recipe courtesy of Ruby Felix-Curtis, Executive Chef, The Fox & Falcon, South Orange
Ruby Felix-Curtis is the executive chef of The Fox & Falcon in South Orange. Working alongside owner and South Orange resident David Massoni, Ruby serves up clean, modern dishes reflective of the seasonally driven, locally sourced menu that has earned the restaurant a devoted following since opening its doors in 2018.
Drawing from her upbringing in the Philippines and professional experience working in several notable kitchens, including NYC’s The Standard Grill and Má Pêche and Jersey City’s Thirty Acres and TALDE, Felix-Curtis is constantly experimenting with new flavors and ingredients, keeping the restaurant’s menus fresh and relevant. Learn more here.
Photo: Cathy Miller.
