David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

White Asparagus with a Buerre Blanc Sauce

  • 1 pound white asparagus
  • 1-2 tablespoons salt
  • 1 to 2 shallots, chopped fine
  • 8 ounces white wine
  • 2 ounces lemon juice
  • 12 tablespoons cold unsalted butter, cubed
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground white or black pepper
  • 1 tablespoon chopped parsley



Bring a large pot of salted water to boiling.


As with all asparagus, cut about an inch off the bottom of the stalks before removing the rubber band holding them together. Using a vegetable peeler, gently trim the stalks about ¾ of their length. Carefully, place the asparagus into the boiling water and cook for ten minutes. Drain well.


Meanwhile, combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper to taste.


Add the cooked asparagus to the butter mixture and coat each stalk. Garnish with the parsley. Serve Immediately.

Feedback for White Asparagus with a Buerre Blanc Sauce

Leave a comment

Featured Events