Side Pannel
New Seasons Asparagus with a Tarragon Sabayon
New Seasons Asparagus with a Tarragon Sabayon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seasonal
Ingredients List
- 450 g Young asparagus; thin stems
- 15 g Unsalted butter
- 1/4 ts Sugar
- 1 Piece star anise
- 1 Shallot; finely chopped
- 150 ml Mixed vegetable stock and
- -white wine
- 2 Egg yolks
- Salt and freshly ground
- -black pepper
- 1 Handful French tarragon
- 1 tb 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.
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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