Spears And Spuds In Malt Vinegar Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I wanted a side dish to compliment a very simple white fish recipe from this site. We LOVE asparagus and they pair well with the baby potatoes, but I wanted something distinct and different. Using Malt vinegar in this buttery reduction sauce does the trick! Read more ! Ingredients:
2 bunches(1 1/2-2lbs) fresh asparagus, trimmed |
2lbs baby potatoes, washed(no need to peel!) |
3/4 cup malt vinegar |
2 cloves garlic, minced |
3-4 springs fresh thyme, whole |
1 stick cold butter, cut into 1/2t pieces(keep cold until ready to add to sauce) |
kosher or sea salt and fresh ground black pepper |
Directions:
1. Steam or parboil potatoes until just fork tender(you want them done, but not falling apart)
2. Meanwhile, in large, heavy pot(I used cast iron), combine vinegar, thyme and garlic and heat to boiling over medium heat.
3. Reduce temperature and simmer about 10 minutes, to reduce slightly.
4. Turn off heat and remove thyme sprigs.
5. Add butter, a piece at a time, whisking WELL after each addition until all butter is added. Sauce should be thick and slightly creamy in appearance.
6. Add asparagus and potatoes to pot and turn heat to medium low.
7. Toss well, but carefully and cook about 5-7 minutes until asparagus is just tender.
8. Season with salt and pepper and toss once more.
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