Early spring is the season of fresh asparagus – which are freely available throughout the markets.
This is a simple recipe that makes a great starter.
Serves: 4 servings
Preparation: 20 minutes
Cooking time: 35 minutes
500g fresh green asparagus
500g Fresh white asparagus
4 egg yolks
150g crÃ¨me fraÃ®che
100ml Reisling or other dry white wine
Salt & ground black pepper
Peel the white asparagus and cut them to equal lengths, tie them in a bunch with kitchen string – do the same with the green asparagus.
Cook in boiling salted water for 15 to 25 minutes (according to the thickness).
Put the egg yolks and the Reisling or white wine into a bain-marie or a mixing bowlÂ over a saucepan of hot water, whisk until thick and creamy – don’t over boil the water or you will get scrambled eggs – this takes time but is worth the effort and time.
Whisk in the crÃ¨me fraÃ®che – it is better to let the crÃ¨me fraÃ®che come to room temperature before whisking into the sauce as it may separate out if too cold – season with the salt and freshly ground black pepper and keep warm.
Drain the asparagus and pat dry on kitchen paper.
Put the sabayon in soup dishes, add the asparagus, adjust the seasoning by adding salt and black pepper and a sprinkling of paprika.
Serve with fresh bread and the wine you used for the sabayon – Reisling or other white wine.