White Asparagus with Sabayon Sauce
Fresh ingredient is the key to this Spring inspired dish. While traveling in France during the month of March and April, you will almost always see restaurant signs for this seasonal treat. Waiters will encourage you to order it because it is the season's hottest vegetable. White asparagus is grown underground, thus the lack of chlorophyll which turns them green. Slightly milder in flavor and a bit more tender, we don't mind pairing this with a nice White Wine.
White Asparagus with Sabayon Sauce
Ingredients:
- 1 cup dry white wine
- 3 tbs white wine vinegar
- Sea salt
- 1 lb white asparagus peeled and trimmed
- 2 egg yoks
- 1/3 cup extra-virgin olive oil
- 2 tbs chopped fresh mint, chives or herbs
Instructions:
- In a small sauce pan, bring the white wine and vinegar to a boil over medium-high heat. Simmer until the wine has reduced by 2/3. Set aside to cool.
- Bring a large pot of salted water to boil. Tie the asparagus into a bundle with kitchen twine. Cook the asparagus until tender, about 5 minutes. Remove to a colander and rinse with cold water to stop the cooking. Drain well.
- Once the wine mixture is room temperature, whisk in the egg yolks. Transfer it to the top of a double boiler or a mixing bowl that fits snugly in your water pot. The bottom of the bowl should not touch the water, so pour some out if necessary. Bring the water to a boil, and set the wine-egg mixture on top. Whisk briskly over medium heat until the eggs have thickened to the consistency of mayonnaise, about 3 minutes. Remove from the heat and whisk in 1 tablespoon of the oil. Once combined, slowly drizzle in the remaining oil, whisking constantly, until smooth. Thin the sabayon with 2-3 tablespoons of water until the consistency is pourable. Add ½ teaspoon salt and taste for seasoning.
- Arrange the white asparagus on a platter and spoon the sabayon over the top. Garnish with the fresh herbs and serve at room temperature.
- Add sliced ham and boiled potatoes to make it a meal.
Adapted from Feed Me Phoebe.