This is a great little variation on the melted butter theme.
500-600g asparagus with any woody ends trimmed off
For the red wine butter
4 small shallots, peeled and finely chopped
1tbsp good-quality red wine vinegar
Half a glass of red wine
1/2tbsp double cream
120g unsalted butter, butter, chilled and diced
Salt and freshly ground black pepper
Simmer the shallots, vinegar and red wine in a pan for a few minutes until you just have about a tablespoon left. Add the double cream and simmer until it's reduced by half then remove from the heat and whisk in the butter to form a smooth sauce. Season to taste and cover until the asparagus is cooked.
Cook the asparagus in boiling salted water for 3-4 minutes or until tender; or you can steam them for 7-8 minutes instead. Serve hot with the butter poured over.
To see Mark Hix's exclusive cookery videos, see http://www.independent.co.uk/hixcooks
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies