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New Seasons Asparagus With A Tarragon Sabayon

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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.

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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


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