Try this New Seasons Asparagus with a Tarragon Sabayon recipe, or contribute your own.
Suggest a better descriptionFirst make the sauce base: Cook the chopped shallot, the star anise and 3 or 4 sprigs of tarragon in the vegetable stock and wine mixture until the shallot is softened and the flavour is intensified. Season carefully. Strain into a clean pan. Cook the asparagus with a dash of water, a little salt, the sugar and the butter over a high heat keeping it moving in the buttery liquor until softened. It will take about a minute. Meanwhile, whisk the yolks in a bowl over a pan of hot water until frothy. Add the hot stock or water gradually whisking all the time to form a sabayon. Add the rest of the chopped tarragon and the chives to the sauce and fold in enough sabayon to make a frothy sauce. Strain the asparagus and serve with the sauce poured around.
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Serving Size: 1 Serving (741g) | ||
Recipe Makes: 1 servings | ||
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Calories: 983 | ||
Calories from Fat: 759 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.4g | 112 % | |
Saturated Fat 33.7g | 168 % | |
Monounsaturated Fat 35.1g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 3388.7mg | 1043 % | |
Sodium 132.4mg | 5 % | |
Potassium 305.2mg | 8 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 13.1g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 983
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