Toasted Pine Nuts & Saffron Beurre Blanc Over Steamed Asparagus

A Holiday Side Dish With a Luxurious Finish

There are dishes you make every week — and then there are dishes you save for special moments.

This is one of those.

I typically only make this around the holidays, when the table is fuller, the meals are slower, and the goal is to create something memorable. I most often serve it alongside prime rib, where the richness of the beurre blanc and the freshness of asparagus balance the entire plate.

This dish is about mouthfeel — silky, aromatic, buttery, and delicate — and it showcases how a few high-quality ingredients, handled correctly, can become something truly special.

Recipe Overview

Ready in: 20 minutes
Prep time: 15 minutes
Serves: 2

Ingredients

1 bunch asparagus
1 tsp minced garlic
2 tsp finely diced shallots
6 oz white wine (I prefer a Riesling)
6 oz heavy cream
½ lb butter, cut into small cubes
1 tsp saffron
¼ cup pine nuts
Zest and juice of 1 lemon
Pinch of white pepper
Salt to taste

Preparation

1. Toast the Pine Nuts

In a sauté pan, add about 2 Tbsp butter, pine nuts, garlic, and shallots.
Cook over medium heat, stirring gently.

As soon as the pine nuts begin to show color, add the saffron and let it bloom as the nuts finish toasting.

2. Deglaze & Reduce

Increase heat to about ¾.
Add white wine, zest a bit of lemon into the pan, and squeeze in a small amount of juice.

Reduce until the liquid is nearly gone — it should look like it has almost disappeared.

3. Add Cream & Reduce Again

Add heavy cream and a pinch of white pepper.
Reduce until you see thumb-sized bubbles forming — this is the correct stage for finishing.

4. Finish the Beurre Blanc

Turn off the heat.

Slowly add the remaining butter, a few cubes at a time, whisking or folding gently until the sauce becomes smooth, glossy, and fully emulsified.

Season lightly with salt.

5. Serve

Steam asparagus until just tender.

Spoon the saffron beurre blanc over the asparagus and finish with toasted pine nuts.

Serve immediately.

Chef Tips

Butter should be room temperature before finishing the sauce
White pepper removes the slight sour note heavy cream can develop when heated
White pepper also keeps the sauce from turning gray, which black pepper can cause
Low heat and patience are the secret to a perfect beurre blanc
This sauce does not reheat well — make it fresh and serve immediately

Why I Love This Dish

This is a dish that reminds me why I became a chef.

It’s not complicated — but it demands attention.
It’s rich — but balanced.
It’s indulgent — but purposeful.

The saffron, the butter, the wine, the pine nuts — they all come together to create a texture and flavor that feels like a celebration.

Save this one for the holidays.
Save it for a special dinner.
Save it for when the food deserves the moment.

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