Great Chef Udo Nechutnys

Green Asparagus with Olive Oil Sabayon

Udo Nechutnys

Jordan Winery

Sonoma CA

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Chef Nechutnys captures the essence of fresh asparagus with this easy-to-make appetizer, serving the spears with a simple wine and olive oil sabayon. He serves it on a platter to pass among guests, but you could serve it on individual plates if you wish. You will want to use a good quality wine as it is the essence of the wine which flavors the sabayon.

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Serves 4

1 cup dry white wine

2 egg yolks, lightly beaten

1/3 cup extra-virgin olive oil

1 to 2 tablespoons cool water (optional)

Salt and freshly ground white pepper to taste

1 pound green asparagus, trimmed and peeled

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In a saucepan, bring the wine to just below the boiling point over medium-high heat. Continue cooking until the wine is reduced by three-quarters, then remove from heat and allow to cool slightly. Transfer to the top of a double boiler.

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Transfer the wine reduction to the top of a double boiler and whisk in the egg yolks. Set in place on the double boiler over simmering water and cook, whisking constantly, until the mixture thicken enough to fall in thin ribbons when whisk is lifted from pan. Remove top of double boiler from bottom and, off the heat, gradually whisk in the olive oil. Thin, if necessary, with 1 to 2 tablespoons of water. Season to taste with salt and pepper and set aside.

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Tie the asparagus together in a bundle using kitchen string in two or three positions, depending on the length of the spears. Bring water to a simmer in a saucepan deep and long enough to hold the bundle. Reduce heat to medium and cook until asparagus is tender, about 10 minutes. Remove from heat, plunge into cold water to stop the cooking, and drain. Untie the bundle and spread the asparagus on a platter. Spoon sabayon over the asparagus.