Asperges Blanches Grillées au Sabayon by Jean Rmi Joly

Ingredients

• 500 g white asparagus
• 3 large egg yolks
• 60 ml vin jaune
• 10 ml water
• 40 g butter
• 2 cloves garlic
• 2 sprigs fresh thyme
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Peel the white asparagus thoroughly, removing the woody ends.
2. In a skillet over medium heat, melt 20g of butter with crushed garlic and thyme sprigs.
3. Add asparagus to the pan and grill for 8-10 minutes until tender and lightly browned, seasoning with salt and pepper.
4. Prepare the sabayon by whisking 3 egg yolks, 60ml vin jaune, and 10ml water in a heatproof bowl over a bain-marie (simmering water).
5. Whisk constantly for 5-7 minutes until the mixture thickens into a stable, airy emulsion.
6. Arrange the grilled asparagus on a heatproof serving dish and coat generously with the sabayon.
7. Place under a broiler or use a kitchen torch to lightly gratiné the top until golden brown.