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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		Superchefs	1	servings

INGREDIENTS

32		Heads medium tight tipped asparagus
4		Egg yolks
225	g	Butter; (8oz)
2		Lemons; juice of
4		Ripe tomatoes
55	g	Chervil; (2oz)
		Salt and pepper

INSTRUCTIONS

Peel the asparagus and cook in boiling water until tender.
Meanwhile, melt the butter and place the egg yolk in a stainless
steel bowl and whisk together with 150ml (1/4pint) boiling water
until a sabayon is formed. Pour onto the melted butter slowly as for
mayonnaise. Season with salt, pepper and lemon juice. Garnish with a
chervil and tomato concasse.
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