Butter-Poached Asparagus With Rosé Reduction

When you hear the phrase “poached vegetable,” you probably think of a variation of blanching: a method that involves boiling vegetables in water, then quickly shocking them in ice water so they don’t overcook. This technique helps vegetables retain their verdant color, while cooking them *just* enough so that their hard exteriors give way to a tender crunch instead. But while blanching yields perfectly crisp snap peas or asparagus, it lends very little to flavor.

Why simply poach your asparagus in water or stock alone, when you can imbue them with rich, buttery flavor? The technique I used here involves a beurre monté, a water and butter emulsion; this gives the proteins in the butter a little buffer from the heat of the pan, so that it doesn’t over-brown or burn while the asparagus cooks. The sauce may break for a moment, but do not fear—it will re-emulsify when you bring it back to the heat with a splash of rosé, which adds gentle minerality, and slight sweetness. Naturally, this dish is best served with a crisp, cool glass of rosé (or any refreshing drink of choice) and a summery main dish, like grilled fish or burgers.