I am tired of being cold. There I said it. Yesterday was the first day of spring, yet last Sunday saw 4 inches of snow dumped on DC and we are expecting another winter event next week. I think what bothers me the most is the teasing – just days before the last snow storm it was in the 70s here and I was walking to the bus stop in the morning wearing a dress and cardigan. Mother nature, YOU ARE DRUNK, go home!!!!
Despite all the snow and horrible wind-chills, there is one sure sign that spring may really be on its way. Weekly asparagus sales at grocery store. It doesn’t matter if its fat or thin, if its on sale, I’m buying it – and probably devouring it within a couple of days. Although, the way I devour it will differ depending on the girth of the stalks. Thin, spindly stalks are great for stir-fry, quiches, and risotto because it cooks quickly; while the thicker stalks stand up better to roasting and grilling.
The asparagus season coincided with me finally perfecting burre blanc sauce. A deceptively simple mix of white wine, an acid (vinegar or lemon), and butter, it can go from perfect creaminess to a mess in a matter of seconds. After lots of practice though (and maybe a bit of wasted butter), I can whip up a simple buerre blanc without thinking about it. It does have to be used all at once, as reheating it leaves with an oily separated liquid, so I still only pull it out for full meals and dinner parties, and not for many meals for one. I like to whisk in a bit of horseradish at the end, giving the sauce a fresh bite at the end.
Roasted Veggies with Horseradish Buerre Blanc
1 bunch “fat” asparagus
1 bag frozen artichoke heart quarters
8 ounces baby bella mushrooms
salt & pepper
Horseradish Buerre Blanc
¼ cup dry white wine
3 tbsp white wine vinegar
1 large clove garlic, finely minced
½ cup butter, cubed and chilled
1 tbsp prepared horseradish
1) Pre-heat oven to 375ºF. Place frozen artichokes in a bowl of warm (not hot) water) to defrost. Once they have mostly defrosted, drain well, squeezing very gently to remove some extra water.
2) Wash mushrooms and cut into quarter (for medium mushrooms) or sixths (for larger mushrooms). Place in a large bowl. Trim asparagus and cut into 1 inch pieces and add to the bowl with the mushrooms. Give your artichokes one last shake to remove water and toss with the asparagus and mushrooms.
3) Drizzle vegetables with a tablespoon to 2 tablespoons of olive oil and toss to coat. Season with salt and pepper. Pour into a 9×13-inch casserole pan. Roast for about 30-40 minutes, until the leaves of the artichoke start to crisp.
4) While the vegetables roast: In a small sauce pan, combine white wine, vinegar, and garlic. Bring to a simmer over medium heat and cook until the liquid has reduced by a little more than half (about 2-3 tablespoons of liquid remaining).
5) Reduce the heat to low and begin whisking in the chilled cubed butter a piece or two at a time. In order to create a perfect creamy beurre blanc, the butter must melt slowly into the sauce. Generally, the constant addition of cold butter should keep the sauce from heating too quickly; if the butter does appear to be melting too fast, remove the pan from the heat source for a few moments while continuing to whisk vigorously.
6) Whisk in 1 tablespoon prepared horseradish and serve immediately.