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Green Asparagus with Olive Oil Sabayon

Monday, June 1st, 2009

Green Asparagus with Olive Oil Sabayon Udo Nechutnys Jordan Winery Sonoma CA – 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 [...]

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Tags: Appetizer, Asparagus, Boiling Point, Cold Water, Cool Water, Double Boiler, Dry White Wine, Extra Virgin Olive Oil, flavors, Ground White Pepper, High Heat, Quality Wine, Salt And Pepper, Saucepan, Sonoma Ca, Thin Ribbons, Three Quarters, Virgin Olive Oil, Water Season, Whisk
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