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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.