Beurre Blanc, darling! This luxurious and flavorful sauce makes me think, ‘Oh my, I’m in heaven.’ Beurre Blanc is a classic French sauce. Don’t be intimidated by the name; it’s very simple to make. It pairs very well with fish, seafood, and asparagus.

First, boil the potatoes. While the potatoes are boiling, prepare the sauce and keep it warm. Next, cook the garlic and set it aside. Then, steam the asparagus and simultaneously cook the shrimp. Serve immediately.

✨Recipe for 2, double as needed.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 large potato
• 12 asparagus
• 2-3 cloves of sliced garlic
• 10 Jumbo shrimp (Size 21/25)
• Salt and white pepper to taste
• Chopped fresh chives

Beurre Blanc Ingredients:
(For about 3/4 cup)

• 1 tablespoon butter
• 2 tablespoons dry white wine
• 1/4 cup finely chopped shallots
• 3 tablespoons white wine vinegar
• 1/3 cup heavy cream
• 6 tablespoons unsalted butter, cut into pieces

Directions:
For the Sauce:
Heat 1 tablespoon of butter in a saucepan and add the shallots/onions. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced. Add the heavy cream and bring to a boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk. Taste and season with salt to taste. Keep warm.

Boil the potatoes: Peel if desired, cut the potatoes, add to a large pot, cover with cold water, and simmer until fork-tender.

Asparagus:
Add asparagus to a skillet over medium heat. Add enough water to cover the bottom of the pan. Cover and let steam until asparagus is easily pierced with a knife, 2 to 3 minutes. It’s best to undercook the asparagus slightly, as it will continue to cook after being removed from the pan.

In a nonstick sauté pan, turn the heat to medium, add the extra virgin olive oil, and cook the garlic, stirring frequently, until it is light golden brown. Remove from the pan, set aside, and sprinkle with kosher salt to taste. Season the shrimp with salt and white pepper. In the same pan where you cooked the garlic, cook the shrimp, tossing occasionally until they turn pink (about 2 to 4 minutes, depending on their size).

🍽️Serving:
Place the asparagus and potatoes on the plate, season with salt to taste, add the garlic on top of the asparagus. Add the shrimp, drizzle the Beurre blanc sauce on top, and finish with chopped chives. Enjoy!💫

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