Asparagus with Mussel Beurre Blanc
Ingredients
- 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)
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