ASPARAGUS w/CHARDONNAY SABAYON

By BobD

Ingredients

• Salt
• 24 fat spears of green asparagus, trimmed and bottom third peeled
• 7 tablespoons unsalted butter
• 2/3 cup chardonnay
• 1 medium shallot, finely chopped
• 4 large egg yolks
• 1 tablespoon fresh lemon juice
• Freshly ground white pepper.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

In a large pot of boiling salted water, cook asparagus until just tender, about 5 minutes. Drain well and pat dry.

In a small saucepan, melt butter. In another small saucepan, simmer wine with shallot until reduced by half, about 3 minutes; cool.

In a stainless steel bowl, with a mixer at medium speed or by hand, whisk egg yolks with 1 tablespoon water and wine mixture until foamy.

Set bowl over a saucepan of barely simmering water and continue whisking until mixture thickens, about 5 minutes.

Remove bowl from heat and continue whisking to cool mixture slightly, about 2 minutes.

Gradually whisk in melted butter one tablespoon at a time, then lemon juice. Season with salt and pepper.

Divide asparagus on 4 dinner plates. Spoon sabayon across asparagus. Pass remaining sabayon in a sauceboat.