Asparagus With Bearnaise Butter - cooking recipe

Ingredients

3 sprigs fresh tarragon
1/2 cup butter, softened
1 minced shallot (1 small or 1/2 large)
1 tablespoon dry white wine (or vermouth)
1 tablespoon white wine vinegar
1 tablespoon water
kosher salt & fresh ground pepper
2 lbs fresh asparagus, trimmed

Preparation

Remove the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside.
In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the shallot and the reserved tarragon stems.
Cook, stirring frequently, until the shallot is translucent. Add the wine, vinegar and 1 tablespoon water. Increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes.
Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.
Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 teaspoon salt (omit if using salted butter) and 1/4 teaspoon pepper. Mix until thoroughly combined.
Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil and season lightly with salt and pepper.
Roast 10 minutes (longer for fatter spears) or until asparagus is crisp-tender and just beginning to brown on the tips.
Serve asparagus with the butter.