Fresh asparagus is one of my favorite vegetables, especially when paired with a luscious olive oil sabayon. If not using the asparagus immediately, trim the ends (as you would cut flowers) and stand upright in a tall glass of water. Cover the tips with a plastic bag and refrigerate for a day or two.
- 1 cup dry white wine
- 1/3 cup white wine vinegar
- 1 pound green or white asparagus, tough ends trimmed
- 2 egg yolks
- 1/3 cup extra virgin olive oil
- Coarse salt (kosher or sea) and freshly ground black or white pepper
Place the wine and vinegar in a saucepan and bring to a simmer over medium-high heat. Reduce the mixture by three-quarters and let cool.
Steam the asparagus in a double boiler over medium-high heat until tender, about 8 to 10 minutes; set aside but keep warm.
Transfer the wine reduction to the top of a double boiler and add the egg yolks. Set over simmering water over medium heat. Cook, whisking constantly, until the yolks thicken enough to fall into thin ribbons when the whisk is lifted from the pan. Remove the pan from the heat and gradually whisk in the olive oil. Thin, if necessary, with one to two tablespoons of water. Season with salt and pepper.
Arrange the asparagus on a platter, spoon on the sauce, and serve.
Serves 4 — Recipe adapted from saveur.com