New seasons asparagus with a tarragon sabayon

1 servings

Ingredients

Quantity Ingredient
450 grams Young asparagus; thin stems
15 grams Unsalted butter
¼ teaspoon Sugar
1 Piece star anise
1 Shallot; finely chopped
150 millilitres Mixed vegetable stock and white wine
2 Egg yolks
Salt and freshly ground black pepper
1 Handful French tarragon
1 tablespoon Chives; freshly chopped
Extra vegetable stock boiling in a pan of
; boiling water

Directions

First make the sauce base:

Cook the chopped shallot, the star anise and 3 or 4 sprigs of tarragon in the vegetable stock and wine mixture until the shallot is softened and the flavour is intensified. Season carefully. Strain into a clean pan.

Cook the asparagus with a dash of water, a little salt, the sugar and the butter over a high heat keeping it moving in the buttery liquor until softened. It will take about a minute.

Meanwhile, whisk the yolks in a bowl over a pan of hot water until frothy.

Add the hot stock or water gradually whisking all the time to form a sabayon.

Add the rest of the chopped tarragon and the chives to the sauce and fold in enough sabayon to make a frothy sauce. Strain the asparagus and serve with the sauce poured around.

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