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Ingredientes
- 450 gm Young asparagus, thin stems
- 15 gm Unsalted butter
- 1/4 tsp Sugar
- 1 piece star anise
- 1 x Shallot, finely minced
- 150 ml Mixed vegetable stock and white wine
- 2 x Egg yolks
- Â Â Salt and freshly grnd black pepper
- 1 handf French tarragon
- 1 Tbsp. Chives, freshly minced
- Â Â Extra vegetable stock boiling in a pan of boiling water
Direcciones
- First make the sauce base:Cook the minced shallot, the star anise and 3 or possibly 4 sprigs of tarragon in the vegetable stock and wine mix till 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 till softened. It will take about a minute.
- Meanwhile, whisk the yolks in a bowl over a pan of warm water till frothy.
- Add in the warm stock or possibly water gradually whisking all the time to create a sabayon.
- Add in the rest of the minced tarragon and the chives to the sauce and mix in sufficient sabayon to make a frothy sauce. Strain the asparagus and serve with the sauce poured around.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 644g | |
| Calories 180 | |
| Calories from Fat 109 | 61% |
| Total Fat 12.46g | 16% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1543mg | 64% |
| Potassium 501mg | 14% |
| Total Carbs 15.57g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 8.93g | 6% |
| Protein 5.48g | 9% |
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