• 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

Directions

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.