We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Questioning God? He made the brain cells you think with

New Seasons Asparagus with a Tarragon Sabayon

0
(0)
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A family altar can alter a family.”

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?