| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2108
Calories From Fat: 1791
Total Fat: 203.4g
Cholesterol: 1204.2mg
Sodium: 757.5mg
Potassium: 4253mg
Carbohydrates: 63.4g
Fiber: 17.2g
Sugar: 18.4g
Protein: 35.5g