Asparagus with Choron Sauce

Show: Episode:

Rated 2 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
30 min
Prep
5 min
Cook
25 min
Yield:
4 to 6 servings, 1 1/2 cups Choron sauce
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Directions

Choron sauce: In a small saucepan, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves and set over a medium-high heat. Bring the saucepan to a boil and reduce by 2/3, about 3 minutes. Remove from the heat and strain into a heatproof bowl. Add the egg yolks and water and whisk to incorporate. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil. Whisk constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with 1/2 teaspoon of the salt and the white and cayenne peppers. Whisk to incorporate, then fold the tomato puree and the tomato concasse into the sauce. Add the chopped tarragon and keep warm while you cook the asparagus (do not allow the sauce to boil or it will separate.)

Asparagus: Set a large, 6-quart stock pot filled with 2 quarts of water over high heat. Once the water is boiling, add 1 tablespoon of salt to the pot. Place the asparagus in the water and cook until just tender, 2 to 3 minutes. Remove the asparagus from the water and place on a platter. Drizzle the warm choron sauce over the asparagus and serve immediately.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 2 reviews

  • on March 24, 2006

    Flag

    It's okay the sauce is a little rich

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 15, 2006

    Flag

    Don't know what even possessed me to make this except I thought it would go nicely with the lobster tails from the same episode. The sauce took a bit of time and a lot of butter. Come on, 2 sticks of butter for 1 pound of asparagus? Maybe not, but I don't think this sauce would keep for use on anything else. It was far too rich, nor did I care for the color. Just grill or steam up some asparagus and sprinkle with a little parmasan. Save your time and money!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Roasted Asparagus

Roasted Asparagus

By: Ina Garten
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.