Asparagus spears with truffle sabayon and asparagus soup
Chefs’ recipes are often very complex, and restaurant food is not what many of us have the time or skills to prepare in our homes. The following recipes are adapted from Wanaka so you can try a taste of James Stapley’s lovely food.
Asparagus Spears with Truffle Sabayon
|400 g||Asparagus spears|
|2 tsp||Chardonnay vinegar|
|2||Free-range eggs, (yolks only)|
|1 to taste||Salt|
|2 tsp||White truffle oil, (Mas Portell from Sabato)|
ASPARAGUS SPEARS WITH TRUFFLE SABAYON
- Trim the asparagus into 8cm spears, reserving the stalks for the soup (around 250g reserved).
- Place the asparagus in a pan of boiling salted water and cook for 2-3 minutes until tender. Plunge into iced water. Drain well and set aside.
- Bring a saucepan of water to a simmer. Combine the chardonnay vinegar, egg yolks and water in a bowl and place this over the pan of simmering water, ensuring the bowl doesn’t touch the water.
- Whisk rapidly for a couple of minutes until the mixture reaches “ribbon” stage, then drizzle in the white truffle oil and whisk to emulsify. Season with salt. Cover and leave in a warm place until ready to serve.
- To serve, place asparagus spears on a plate and spoon over the warm truffle sabayon.
- Place a medium saucepan on a low heat and add the butter and oil.
- Add the onion and garlic and sauté until soft (2 minutes). Add a third of the asparagus stalks and cook gently for a further 10 minutes without colouring.
- Add the stock and water, simmer for 10 minutes, then add the rosemary and remaining asparagus stalks and cook a further 5 minutes.
- Remove from the heat and discard the rosemary. Place the asparagus and liquid in a blender, add the spinach leaves and blend on high speed for 2 minutes.
- Pass through a sieve, and taste for seasoning. To serve, reheat and place in espresso cups with a drizzle of truffle oil and serve alongside the asparagus spears with truffle sabayon.