Steamed Asparagus with Butter Sauce


  • 16 to 20 asparagus spears
  • 2 tbs dry white wine
  • 2 tbs white wine vinegar
  • 2 tbs chilled unsalted butter
  • 1 tbs evaporated milk
  • kosher salt and black pepper to taste
  • To cook asparagus, break off tough ends and rinse under cold water.
  • Place asparagus in a single layer on a rack over simmering water.
  • Cover and steam for about 8 minutes or until crisp tender.
  • For the sauce, in a small sauce pan, combine the wine and vinegar and simmer over low heat, uncovered until reduced by about 1/2.
  • Increase the heat to high. When the liquid boils, add the butter and milk and stir until the butter is partially melted, then remove from heat.
  • Let stand until the butter has completely melted and stir to blend well.
  • Season sauce with salt and pepper.
  • Transfer asparagus to a serving and top with the warm sauce.

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