White Asparagus With Vanilla Beurre Blanc

• Asparagus
• 1 pound thick white asparagus
• Vanilla Beurre Blanc
• 1/2 whole vanilla bean, split
• 1/2 cup dry white wine
• 1/4 cup champagne vinegar
• 1/2 tablespoon minced shallots
• 8 ounces cold butter
• 1 tablespoon creme fraiche
• salt to taste

1. Break the ends of the asparagus stalks off at the natural breaking point.
2. Peel the asparagus from the ends to the bottom of the tips.
3. Steam the asparagus for 10-20 minutes until tender.
4. Combine shallots, vinegar and wine in a small saucepan.
5. Split the vanilla bean, scrape out the seeds, and add the seeds and the pod to the wine and shallot mixture.
6. Reduce the mixture over medium high heat until it's about 1/4 cup in volume, and is a syrupy glaze.
7. Remove the vanilla bean pod, add the cold butter in lumps, and whisk vigorously until the butter is incorporated. Add creme fraiche and taste for salt.
8. Serve warm sauce over asparagus.

white asparagus, vanilla beurre, vanilla bean, white wine, champagne vinegar, shallots, cold butter, creme fraiche, salt

Taken from food52.com/recipes/4041-white-asparagus-with-vanilla-beurre-blanc (may not work)