Spears And Spuds In Malt Vinegar Butter Sauce
From keni 13 years ago
- 20min to make
- Serves 6
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!
Ingredients
- 2 bunches(1 1/2-2lbs) fresh asparagus, trimmed shopping list
- 2lbs baby potatoes, washed(no need to peel!) shopping list
- 3/4 cup malt vinegar shopping list
- 2 cloves garlic, minced shopping list
- 3-4 springs fresh thyme, whole shopping list
- 1 stick cold butter, cut into 1/2T pieces(keep cold until ready to add to sauce) shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- Steam or parboil potatoes until just fork tender(you want them done, but not falling apart)
- Meanwhile, in large, heavy pot(I used cast iron), combine vinegar, thyme and garlic and heat to boiling over medium heat.
- Reduce temperature and simmer about 10 minutes, to reduce slightly.
- Turn off heat and remove thyme sprigs.
- 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.
- Add asparagus and potatoes to pot and turn heat to medium low.
- Toss well, but carefully and cook about 5-7 minutes until asparagus is just tender.
- Season with salt and pepper and toss once more.
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The Rating
Reviewed by 1 people-
OMG so good! I thought this would have a strongvinegar-y taste to them, so I was a little worried (for my daughters sake, lol) but apparently malt vinegar is more mild. The vinegar cooked down leaving it with such a great mild flavor that paired p...more
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "