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Roasted Asparagus with Beer Béarnaise Sauce

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Ingredients
  

  • 2 lbs asparagus washed and dried
  • 2 tbs olive oil
  • ½ tsp kosher or sea salt
  • ½ tsp black pepper
  • ¼ cup pale ale
  • 2 tbs white wine vinegar
  • 1 tbs chopped shallots
  • 2 tbs tarragon
  • 1 tbs chervil
  • 3 egg yolks
  • ½ cup unsalted butter

Instructions
 

  • Preheat the oven to 425.
  • Cut off the bottom 1 to 2 inches of asparagus (the tough woody ends).
  • Place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss to coat.
  • Roast for 8-10 minutes (longer for asparagus that’s very thick).
  • While the asparagus is cooking, start making the sauce.
  • In a pan over medium high heat, add the beer, vinegar, shallots, tarragon and chervil. Cook until reduced by about half.
  • Put the beer mixture in a blender with the egg yolks, blend on high for three minutes.
  • Heat the butter until very hot and steamy. Remove the cap from the blenders top. While the blender is running, slowly add the butter in a slow steady stream. Continue to blend on high for 2 more minutes. Sauce should resemble slightly thin mayonnaise. Plate the asparagus, pour desired amount of sauce over just before servings, or serve sauce alone side.