Asparagus with Burre Blanc Sauce

(The July 2010 Red, White & New, Main Course)

Using a double boiler, add ½ bottle of 2008 Sauvignon Blanc, cook and reduce until half.  Wine will begin to slightly thicken,  1 pint heavy whipping cream, whipping the incorporate cream into wine.  Add sliced lemons making sure to remove seeds prior.  Squeeze lemon juice out of lemons into the sauce then add the wedges to get the full flavor of the lemon zest.  Reduce and thicken until desired thickness

While wine is reducing, set up a steamer, fill the bottom with water and bring to a boil. If the asparagus are very thick, peel them. Start about 2-inch down from the tip of the stalk and peel. It is not necessary to peel thin asparagus. Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper.