Time: 20 min.
Complexity: easily

Asparagus with bacon and sabayon sauce - detailed recipe.

Ingredients:

• 4 slices bacon, cut into pieces
• 4 egg yolks
• 3 tablespoons of water
• 1 tbsp white wine vinegar
• 1 teaspoon Dijon mustard
• Pinch cayenne pepper
• 1 kg asparagus, trim the tough stem ends
• 5 feathers chives, cut into rings

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, eggs, wine vinegar, Dijon mustard, ground cayenne pepper, asparagus, chives

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Preparation:

Step 1
• Fry the bacon until crisp. Drain on paper towels, reserving the rendered fat.
Step 2
• In a heatproof bowl, combine the egg yolks, 3 tablespoons water, white wine vinegar, mustard, and a pinch of cayenne pepper. Place over a double boiler and whisk constantly until the sauce thickens, 4 minutes. Remove from the boiler and, whisking constantly, add 1 tablespoon of rendered fat and salt to taste.
Step 3
• Boil the asparagus in salted water and transfer to a serving dish. Drizzle with sabayon sauce and sprinkle with bacon and chives.

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