0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs French 1 Servings

INGREDIENTS

450 g Young asparagus, thin stems
15 g Unsalted butter
1/4 t Sugar
1 Piece star anise
1 Shallot, finely chopped
150 Mixed vegetable stock and
white wine
2 Egg yolks
Salt and freshly ground
black pepper
1 Handful French tarragon
1 T Chives, freshly chopped
Extra vegetable stock
boiling in a pan of
boiling water

INSTRUCTIONS

First make the sauce base:  Cook the chopped shallot, the star anise
and 3 or 4 sprigs of  tarragon in the vegetable stock and wine mixture
until 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  until softened. It will take
about a minute.  Meanwhile, whisk the yolks in a bowl over a pan of hot
water until  frothy. Add the hot stock or water gradually whisking all
the time to  form a sabayon.  Add the rest of the chopped tarragon and
the chives to the sauce and  fold in enough sabayon to make a frothy
sauce. Strain the asparagus  and serve with the sauce poured around.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1119
Calories From Fat: 193
Total Fat: 21.8g
Cholesterol: 392.5mg
Sodium: 393.7mg
Potassium: 1938mg
Carbohydrates: 89.7g
Fiber: <1g
Sugar: 8.4g
Protein: 16.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?