Charred Asparagus with Miso Béarnaise Sauce

seriouseats.com

Mark Oberemk

½ cup (120ml) dry white wine

¼ cup (60ml) white wine vinegar

1 large shallot (30g), sliced thin

3 sprigs tarragon, leaves finely minced, stems reserved separately

½ teaspoon (2g) whole black peppercorns

2 large egg yolks (36g)

1 tablespoon (20g) white miso

12 tablespoons (168g) unsalted butter

Kosher salt and freshly ground black pepper

1 pound (450g) asparagus, woody ends trimmed

1 tablespoon (15ml) vegetable oil, divided

Directions at seriouseats.com

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