Warm white asparagus with lemon sabayon
Time · Prep 15 min · Cook 25 min · serves 4
Ingredients
- 1.2 kg white asparagus, peeled and trimmed
- 3 egg yolks
- 80 ml dry white wine
- Juice and zest of 1 lemon
- 60 g unsalted butter, cold and diced
- Salt, white pepper
Method
- Cook the asparagus in a large pan of boiling salted water for 12 to 15 minutes depending on thickness; they should remain slightly firm. Drain and keep warm.
- In a bowl set over a pan of barely simmering water, whisk the egg yolks with the white wine and lemon juice until thick and ribbon-like.
- Remove from the heat and whisk in the cold butter piece by piece.
- Season with salt, white pepper and lemon zest.
- Arrange the warm asparagus on flat plates and spoon the sabayon generously over them.
Why the pairing works. The acid tension and saline minerality of ArraKis (Brut Nature, zero dosage) cut through the buttery richness of the sabayon and align with the gentle bitterness of white asparagus. The absence of dosage prevents any sugary overlay that would disrupt the delicate seasonal balance of the dish.
