The tender texture and delicate flavour of white asparagus is coveted and long awaited by many at the beginning of spring. Its light aromas, less grassy than green asparagus, are complemented well by sauces like hollandaise or mousseline. Inspired by another great recipe from Joël Robuchon in Bon Appétit Bien Sur, we bring further freshness through an orange sabayon topped by zingy and spicy shichimi togarashi.
White asparagus with orange sabayon
Course: StarterCuisine: French, ModernDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
35
minutesIngredients
300g of white asparagus
200ml of orange juice
3 eggs yolks
Juice of 1/2 a lemon
Salt
150g of cold butter (diced in cubes)
Directions
- Peel the asparagus spears to remove the fibrous outer layers and trim off the woodier base of the stems.
- Boil the asparagus for 10-15min with 10g/L of salt or steam until tender for 20-25min depending on the thickness.
- Meanwhile reduce the orange juice to half on medium heat.
- Add the reduction to the egg yolks and beat over a bain-marie until a creamy texture is achieved (about 3-5min).
- Then incorporate slowly butter.
- Add salt and lemon juice.
- Reserve sabayon covered with cling film until serving.
- To serve, pour the sabayon on asparagus and sprinkle shichimi togarashi on top.