Asparagus With Cool Goat's Cheese Sabayon

By á-174942

Ingredients

• 6 large egg yolks
• 1/2 cup white wine
• 6 ounces Salt Spring Island goat's cheese room temperature (or other soft unripened goat's cheese)
• 1 tablespoon water
• 1/2 cup whipping cream
• 1 tablespoon lemon juice
• 1 tablespoon minced chives
• 2 pounds fresh asparagus

Details

Servings 6

Preparation

Step 1

Whisk the egg yolks and white wine together in a heatproof bowl. Place the bowl over, not in, a pot of simmering water. Continue whisking until the mixture becomes thick and triples in volume. Set the bowl into a larger bowl filled with iced water, whisking constantly until cool.

Beat the goat's cheese until smooth. Gradually beat in the water and lemon juice. Fold the chilled egg yolk mixture into the cheese. Beat the whipping cream until soft peaks form. Fold into the yolk mixture. Stir in half the chives. Cover and refrigerate. Use the same day.

Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string. When the water boils, add the asparagus bundles and half a handful of salt. Cook until the asparagus is just tender and bright green, about 4 minutes.

Remove the asparagus bundles from the pot and immediately plunge into a bowl of cold water. Continue running cold water over the asparagus until completely cool. Drain well. Remove the string and lay the asparagus out on a towel. You can do this several hours in advance. Just roll up the towel and place on a plate in the fridge.

If you wish to serve the asparagus hot, drain it, remove the string, and arrange on a platter or individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.

To serve cold, cool it under cold running water and drain well. Remove the string and arrange on a platter or individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.

This recipe yields 6 servings.

Total Carbohydrates: 51.39 grams
Total Carbohydrates minus Fiber: 32.19 grams
Carbohydrates per Serving: 8.56 grams
Carbohydrates per Serving minus Fiber: 5.36 grams

In Vancouver, we can get David Woods marvelous truffled goats cheese which is an even better combination. The effect can be simulated by a few droplets of truffle oil over the finished dish.

Making a savory sabayon is not difficult and it is a great sauce to have in your repertoire. Try it with salmon.