White Asparagus with Olive Oil Sabayon
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Yield: serves 4
- 1 cup dry white wine
- 1⁄3 cup white wine vinegar
- 2 egg yolks
- 1⁄3 cup extra-virgin olive oil
- Salt and freshly ground white pepper
- 1 lb. white asparagus, peeled
- Place wine and vinegar in a saucepan and bring to a simmer over medium-high heat. Reduce by three-quarters, cool, then transfer to the top of a double boiler.
- Add egg yolks to wine reduction. Set over simmering water over medium heat. Cook, whisking constantly, until yolks thicken enough to fall into thin ribbons when whisk is lifted from pan. Remove from heat and gradually whisk in olive oil. Thin, if necessary, with 1–2 tbsp. water. Season with salt and pepper and set aside.
- Tie asparagus together into a bundle. Stand upright in a deep saucepan. Add about 4'' water and bring to a simmer over medium-high heat. Reduce heat to medium, cover with aluminum foil, and cook until asparagus is tender, 15–30 minutes. Untie asparagus, then transfer to a platter, spoon sauce over tips, and serve.