7 Summer Mains: Asparagus with green sabayon gratin
updated the 28 August 2015 à 17:38Asparagus gratin, the perfect wine-infused summer meal, complete with Indian Ghee.
Preparation time: 30min
Cooking time: 10min
Serves 4 people
ingredients:
– 1kg of asparagus
– 4 egg yolks
– 5cl white wine
– 80g ghee
– 2 tablespoons finely chopped fresh herbs ( chervil , tarragon, parsley)
Method:
1. Gently peel the asparagus and cut off the ends.
2. Bake 8 to 10 minutes in boiling salted water, drain and cool them immediately.
3. Reduce the white wine until almost dry in a pan with herbs.
4. Add the egg yolks and whisk briskly whisk over low heat for a few minutes to get a sabayon.
5. Slowly pour the ghee on the sabayon whilst continuing to stir, season.
6. Warm asparagus 3mn steam, store them in a dish, top them with sabayon and place for 3 minutes on the grill.
Enjoy immediately
Bon Appetit!
Continue reading our report on summer mains:
Cucumber Club sandwich with Mozzarella and Haddock
Tagliatelle with zucchini, arugula and a delicious herb sauce
Asparagus Hotdog with a béarnaise sauce
Chicken paired with carrot puree
