The richness of this mousse-like sauce delivers subtle flavors that highlight the delicate nuances of fresh asparagus
Jumbo Asparagus with Paprika Sabayon
- Fine sea salt
- 12 spears thick asparagus, trimmed and peeled
- 6 large egg yolks
- 1/4 tsp. sherry vinegar
- 1/2 tsp. hot or sweet paprika
- Fine sea salt
- 2 Tbs. thinly sliced chives
- Bring a large pot of well-salted water to a boil. Have ready an ice bath and a large rimmed baking sheet lined with paper towels. Blanch the asparagus, in batches if necessary, until bright green and just tender, about 3 minutes. Transfer the asparagus using a slotted spoon or spider to the ice bath until cool, about 2 minutes. Transfer to the prepared baking sheet to drain.
- In a medium saucepan, bring about 1-1/2 inches of water to a boil over high heat and then reduce to a simmer. Combine the egg yolks, sherry vinegar, and 3 Tbs. water in a medium stainless steel bowl and using an electric hand-held mixer with the beater attachments beat the egg yolks on high speed until thickened and pale yellow, 3 to 4 minutes. Set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn’t touch the water and continue to beat the egg mixture until it thickens to the consistency of whipped cream, 3 to 5 minutes. Remove the bowl from the heat and strain through a fine mesh strainer into another medium bowl, pushing the mixture through with a silicone spatula. Rinse and thoroughly dry the beaters.
- Add the paprika, and 1/4 tsp. salt to the bowl, and continue to beat until combined, about 2 minutes more. Adjust the seasoning to taste with salt.
- For each serving, put 3 heaping Tbs. of the sabayon close together at the top of a plate. Position the tips of 3 asparagus in the center of each sabayon dollop. Garnish with a sprinkle of chives. Repeat for the remaining plates and serve immediately.