Asparagus with Mussel Beurre Blanc

Ingredients

• 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)

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