Asparagus With Cornichon Beurre Blanc

• 3 lbs asparagus
• 14 cup shallot, minced
• 1 cup dry white wine
• 1 teaspoon kosher salt
• 2 tablespoons tarragon vinegar
• 12 lb unsalted butter, at room temp, cut into small pieces
• 3 cornichons

1. To prepare the asparagus, cut off the tough end of each stalk so that all are approximately the same length.
2. (* Martha says to peel but I skip this step.
3. ).
4. Boil for about three-four minutes, or until al dente.
5. In a small, nonreactive saucepan, combine the shallots, wine, salt, and vinegar.
6. Bring to a boil and cook until the liquid has been reduced to about 1/4 cup.
7. Remove the pan from the heat and cool slightly.
8. The liquid must be just warm enough to incorporate the butter but not hot enough to liquefy it.
9. Whisk in the butter, a piece at a time, until the mixture is well blended and creamy.
10. If the mixture becomes too cool and the butter will not incorporate, return the pan to low heat for a moment or two.
11. When all butter is incorporated and the mixture is smooth, whisk in the cornichons.
12. Serve immediately over the asparagus.

asparagus, shallot, white wine, kosher salt, tarragon vinegar, unsalted butter, cornichons

Taken from www.food.com/recipe/asparagus-with-cornichon-beurre-blanc-356707 (may not work)