White Asparagus with Béarnaise Sauce

Béarnaise Sauce:
In a small sauce pot combine shallot, wine, vinegar, peppercorns, tarragon sprigs over medium low heat. Reduce by 2/3rd until shallot is translucent and loses all color. Strain reduction and reserve liquid.

In a small sauce pot warm clarified butter to approximately 110°F.

In a bain marie (double boiler) over medium low heat, combine two tablespoons of reduction with 3 egg yolks. Whisking vigorously, gently cook your egg mixture until color lightens and texture begins to thicken into a custard-like consistency. Taking on and off the heat as needed. Once custard-like begin to slowly incorporate the warmed clarified butter whisking the entire time. Finish your sauce with lemon juice, fines herbes and salt to taste. Serve immediately.

White Asparagus:
Peel and trim the woody base of the asparagus, trimming into spears approximately 4-5 inches in length. Steam asparagus until just fork tender for about 5 mins.

Spoon Béarnaise sauce over asparagus and serve immediately with (optional) salmon roe and micro arugula. Enjoy with a chilled bottle of a medium-bodied white wine, like a V. Sattui Los Carneros Chardonnay!