Crisp, tender asparagus with a silky, tangy, buttery sauce makes a perfect side dish for a weeknight dinner or a holiday gathering.
Place wine, lemon juice and shallots in a saucepan over medium-high heat. Allow it to simmer and reduce by about 75%. This should take about 3-4 minutes.
Reduce heat to medium and add cream. Whisk to combine.
Reduce heat to the lowest setting (If you are using an electric stove turn the heat off). Add 2 cubes of butter to saucepan. Whisk until incorporated.
Continue adding cubes of butter, a few at a time, whisking constantly until all the butter is incorporated and the sauce has become thick enough to coat the back of a spoon. This whole process should take about 4-5 minutes.
Taste for seasoning. Serve immediately.
Bring a large straight sided skillet full of water to a boil. Add salt.
Add asparagus to boiling water. Boil for 4 minutes or until crisp tender. Add one more minute if you like your asparagus a bit more soft.
Using tongs remove asparagus from boiling water and place into prepared ice bath. Allow to sit in ice bath for 1 minute. Remove and dry with paper towels and place onto serving platter. Drizzle beurre blanc over and serve immediately.