White Asparagus Gratinéed with Green Sabayon Recipe
White Asparagus Gratinéed with Green Sabayon
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 10 minutes
Difficulty: Easy
Ingredients for 4 servings
- 1 kg (2 1/4 lb.) white Asparagus
- 4 egg yolks
- 50 ml (3 tbsp.) white wine
- 80 g (1/3 cup) clarified butter
- 2 tbsp. finely chopped fresh herbs (chervil, tarragon, parsley)
  1. Gently peel the asparagus and cut off the tough ends. Cook for 8-10 minutes in salted boiling water; drain and refresh immediately in cold water.
  2. Reduce the white wine almost completely in a saucepan with the herbs. Add the egg yolks; whisk briskly over low heat for a few minutes to make the sabayon.
  3. Slowly whisk the clarified butter into the sabayon; season.
  4. Steam the asparagus for 3 minutes to reheat it; transfer to a platter; pour the sabayon over top and gratiné for 3 minutes under the broiler. Serve immediately.


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