See Chicken with Lemon Beurre Blanc 

We had leftover beurre blanc. Everything I found online said to use it as a compound butter rather than trying to re-heat it into a sauce, so that's what I did. Started with some pancetta. Rendered that in a little olive oil. Added the beurre blanc and let it melt, then added Salmon filets. Let them cook and, once seared on each side, deglazed with brandy. After a couple of minutes, removed the salmon filets, lowered the heat and added Dijon mustard and cream + a little turkey stock. Let that reduce for a couple of minutes, then the salmon went back in until done.

Asparagus was roasted with olive oil, salt, a squeeze of lemon and pancetta.