White Asparagus with Olive Oil Sabayon

By blum099

Ingredients

• INGREDIENTS
• 1 cup dry white wine
• 1/3 cup white wine vinegar
• 2 egg yolks
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground white pepper
• 1 lb. white asparagus, peeled

Details

Adapted from Saveur.com

Preparation

Step 1

. Place wine and vinegar in a saucepan and bring to a simmer over medium-high heat. Reduce by three-quarters, cool, then transfer to the top of a double boiler.

2. Add egg yolks to wine reduction. Set over simmering water over medium heat. Cook, whisking constantly, until yolks thicken enough to fall into thin ribbons when whisk is lifted from pan. Remove from heat and gradually whisk in olive oil. Thin, if necessary, with 1–2 tbsp. water. Season with salt and pepper and set aside.

3. Tie asparagus together into a bundle. Stand upright in a deep saucepan. Add about 4'' water and bring to a simmer over medium-high heat. Reduce heat to medium, cover with aluminum foil, and cook until asparagus is tender, 15–30 minutes. Untie asparagus, then transfer to a platter, spoon sauce over tips, and serve.