Asparagus with red wine butter

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.

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