• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

New Seasons Asparagus with a Tarragon Sabayon

  • Recipe Submitted by on

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


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

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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