Asparagus with Lemon Sabayon
At Le Manoir we always follow seasonality using British asparagus which is at its best in May. The lemon sabayon is from a technique I developed many years ago, which yields 3 times more than a classic hollandaise and contains far less fat.
|For the dressing|
|3||Egg yolks, organic or free range|
|4 tbsp||Cold water|
|50g||Unsalted butter, melted, hot|
|1 pinch||Sea salt|
|1 pinch||Cayenne pepper|
|For the asparagus|
|1kg||English asparagus, medium thickness, woody stalks removed.|
For the dressing
In a large bowl whisk the egg yolks and water (*1). The mixture will expand to 4 or 5 times the original quantity. Place the bowl over a pan of boiling water and continue to whisk until it becomes thicker (*2).
When the eggs are at a mayonnaise consistency remove from the heat and continue to slowly whisk in the butter followed by the rest of the seasonings.
Pass through a muslin cloth and reserve in a serving jug or bowl.
For the asparagus
Trim the asparagus and cook in boiling water for 3-4 minutes, drain and arrange on the plate.
Serve the asparagus with the lemon sabayon.