Asparagus With Cool Goats Cheese Sabayon Recipe
Ingredients:
6 large egg yolks
1/2 cup white wine
6 oz Salt Spring Island goat's cheese, room temperature
= (or other soft unripened goat's c
1 tbsp water
1/2 cup whipping cream
1 tbsp lemon juice
1 tbsp minced chives
2 lb fresh asparagus
Instructions:
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.
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Per Serving (excluding unknown items): 177 Calories; 13g Fat (66.1%
calories from fat); 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 240mg
Cholesterol; 19mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 0 Non-Fat Milk; 2 Fat.
Servings: 6
