Asparagus with Mussel Beurre Blanc

Name: Asparagus with Mussel Beurre Blanc
Yield: 4 servings
Ingredients: 1 1/2 medium onion, chopped; 1 1 small carrot, peeled, chopped; 1 1/2 cup dry white wine; 1 1 pound mussels, debearded, scrubbed; 1 2 bunches asparagus (about 1 1/2 pounds), trimmed, stalks peeled; 1 Kosher salt; 1 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces; 1 1 tablespoon Sherry vinegar; 1 1 cup locust (acacia) flower (optional)

From the kitchen of Carly

Sweet mussels and their briny liquor become the backbone of a silky beurre blanc that coats peeled asparagus spears. The sherry vinegar adds snap, the butter adds luxury, and together they transform two simple vegetables into something genuinely elegant.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 medium onion, chopped
11 small carrot, peeled, chopped
11/2 cup dry white wine
11 pound mussels, debearded, scrubbed
12 bunches asparagus (about 1 1/2 pounds), trimmed, stalks peeled
1Kosher salt
13/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
11 tablespoon Sherry vinegar
11 cup locust (acacia) flower (optional)

Instructions

Bring onion, carrot, and wine to a boil in a medium saucepan. Add mussels and return to a boil. Remove from heat, cover, and let sit 10 minutes.
Meanwhile, cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes. Using tongs, transfer to a bowl of ice water. Let cool, then drain and set aside. Reserve pot with water.
Strain mussel mixture through a sieve into another medium saucepan (you should have about 1/2 cup). Discard (or eat!) mussels and vegetables. Bring cooking liquid to a boil, reduce heat, and simmer until reduced to 1/4 cup.
Whisking constantly, add butter, a piece at a time, incorporating before adding the next piece. Whisk until sauce is emulsified. Whisk in vinegar; season with salt.
Just before serving, warm asparagus in reserved pot of hot water. Drain, pat dry, and transfer to a platter. Gently mix locust flowers, if using, into sauce and spoon over asparagus.