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Receta New Seasons Asparagus With A Tarragon Sabayon
by Global Cookbook

New Seasons Asparagus With A Tarragon Sabayon
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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
  •     Salt and freshly grnd black pepper
  • 1 handf French tarragon
  • 1 Tbsp. Chives, freshly minced
  •     Extra vegetable stock boiling in a pan of boiling water

Direcciones

  1. 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.
  2. 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.
  3. Meanwhile, whisk the yolks in a bowl over a pan of warm water till frothy.
  4. Add in the warm stock or possibly water gradually whisking all the time to create a sabayon.
  5. 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.