Grilled Asparagus with Charred Lemon Butter Sauce | Chef Eric Recipe
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- čas přidán 12. 09. 2024
- "Bold saucy sides are always in season! Fire this one up with the main protein is resting and bring everything to the table together at the optimum time. Please Enjoy!" - Chef Eric Gephart
Grilled Asparagus with Charred Lemon Butter Sauce
Ingredients:
1 Bunch Asparagus, Pencil Thickness, Thick Ends Trimmed
1 1/2 Cups Dry white wine
1 each Lemon, Sliced in Half
1 Each Bay Leaf
6 Each Black pepper Corns
(Optional ½ Minced Shallot)
3 Tablespoons Heavy Cream
¾ Pound Butter, Unsalted (room temperature)
Salt To taste
1 teaspoon Fresh Cracked Black Pepper
Method:
1. Stabilize your grill at 450+F. Bank the charcoal under 1 side and lower the grill grate the lowest setting of the divide and conquer system. Add the Peppercorns and bay leaves. Slice your lemon in half and place the flesh side on the grill while the liquid is reducing. Once the lemon is nicely charred, squeeze half into the reduction mixture. Simmer and reduce until liquid is reduced by about 75%.
2. Add the Heavy Cream (not traditional I know but I love it for texture, flavor, and stability) allow to reduce for 2 more minutes until you have a nice sheen on the bubbles from the reduced cream.
3. Take the pan off the heat and whisk in room temp. butter a little at a time. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice reduction.
4. Continue to add butter, a little at a time until all of it has been incorporated and the sauce has a thick, nape texture, 2 to 3 minutes. Season with salt. Strain if you like.
5. Place the asparagus on the grill and char for 1 to 2 minutes until slightly charred slightly softened, season with salt. Transfer asparagus to the presentation plate and top with sauce, season with black pepper. Please Enjoy!
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Looks awesome. This video is going on my save for later list for sure.
Bonjour Chef Eric ! Very nice meeting in Paris this weekend, saturday morning ! You had a very nice hat !!! I had a lot of fun chatting with you and with the people at the Kamado Joe stand. Thank you very much and see you soon on YT ! And we didn't even do a selfie...
Love that apron looks like a must have
Xapron makes some good stuff.
@@BrianMiller1973 thanks
Simple things done right win every time. A statement I live by as well as, proper preparation prevents piss poor performance. Makes sense in all aspects of life in general.
Hey chef Eric.
Now I'm not a vegetarian but this recipe with asparagus are looking very delicious in that butter sauce 😋
or shall I say vinger liking good 👍 😋
Love the vegetable videos!
A veggie video I thought no thanks boy was I wrong great video thanks
This sauce is always a hit 🔥
Perfect video! Wonder if this sauce would be good on some seafood pasta? 🔥🔥🔥
Very nice, very innovative.. :)
Fire 🔥
Chef, so just to be clear, you are saying to season either during the cook or post cook?
Huh....no oil.....huh........
Nice recipe Chef. We eat asparagus pretty regularly around here...time to step it up a bit. Thanks again.
Why the bias cut? Does it really make a difference over a straight on cut? Also, I'd love to see a video with charred romaine. That never occurred to me until I had it in a restaurant once. The flavors were a revelation.
Ezzpsy really. Give us a break with you “fancy” language! This isn’t sesame Street.