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