CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs |
French |
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
450 |
g |
Young asparagus; thin stems |
15 |
g |
Unsalted butter |
1/4 |
ts |
Sugar |
1 |
|
Piece star anise |
1 |
|
Shallot; finely chopped |
150 |
ml |
Mixed vegetable stock and white wine |
2 |
|
Egg yolks |
|
|
Salt and freshly ground black pepper |
1 |
|
Handful French tarragon |
1 |
tb |
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.
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