beurre monté (emulsified butter sauce) over local asparagus
Thomas Keller calls beurre monté the workhorse sauce at the French Laundry. “We cook in it, rest meats in it, make sauces with it. It’s an extraordinary vehicle for both heat and flavour.” I stumbled upon this gorgeous silky sauce last month. Eager to try beurre monté, I first used it over local asparagus. Typically, I serve asparagus with olive oil, plum white balsamic vinegar, sea salt and black pepper. But when I drizzled this emulsified butter sauce over, I wondered how on earth I had never had this before! The ingredients couldn’t be any easier, and yet there is a decadence about this sauce that elevates any dish you use it in. Minimal ingredients, maximum elegance.
you will need
1/2 cup cold butter, cut into chunks
1 tablespoon water
method
Gently heat water in a small saucepan over low heat until it begins to steam. Add a chunk of butter and whisk until melted. Place another piece of butter and continue whisking. Repeat this until the last chunk of butter has melted. 
Keep warm while you prepare the asparagus. I added fresh lemon juice to the butter sauce. You could also add fresh herbs or anchovy paste. When the asparagus is cooked, drizzle with beurre monté and add lemon zest. Finish with freshly ground black pepper. Beurre monté will last up to a week in the fridge.
the culinary chase’s note:
Add the butter sauce to mashed potatoes, over vegetables or seafood. If you enjoy lobster, dunk the meat in it. Enjoy!