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Asparagus with Mussel Beurre Blanc

From: bonappetit.com
SERVES 6

½ medium onion, chopped
1 small carrot, peeled, chopped
½ cup dry white wine
1 pound mussels, debearded, scrubbed
2 bunches asparagus (about 1½ lb.), trimmed, stalks peeled
Kosher salt
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
1 tablespoon Sherry vinegar
1 cup locust flowers (optional)

Bring onion, carrot, and wine to a boil in a medium saucepan. Add mussels and return to a boil. Remove from heat, cover, and let sit 10 minutes.

Meanwhile, cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes. Using tongs, transfer to a bowl of ice water. Let cool, then drain and set aside. Reserve pot with water.

Strain mussel mixture through a sieve into another medium saucepan (you should have about ½ cup). Discard (or eat!) mussels and vegetables. Bring cooking liquid to a boil, reduce heat, and simmer until reduced to ¼ cup.

Whisking constantly, add butter, a piece at a time, incorporating before adding the next piece. Whisk until sauce is emulsified. Whisk in vinegar; season with salt.

Just before serving, warm asparagus in reserved pot of hot water. Drain, pat dry, and transfer to a platter. Gently mix locust flowers, if using, into sauce and spoon over asparagus.