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Asparagus with Mussel Beurre Blanc

['1/2 medium onion, chopped', '1 small carrot, peeled, chopped', '1/2 cup dry white wine', '1 pound mussels, debearded, scrubbed', '2 bunches asparagus (about 1 1/2 pounds), trimmed, stalks peeled', 'Kosher salt', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces', '1 tablespoon Sherry vinegar', '1 cup locust (acacia) flower (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 1/2 cup). Discard (or eat!) mussels and vegetables. Bring cooking liquid to a boil, reduce heat, and simmer until reduced to 1/4 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.

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