Recipe (english)

Asparagus in wine foam sauce

Asparagus in wine foam sauce

Asparagus in wine foam sauce goes very well with steamed salmon, roasted turkey fillet or chicken breast fillet. Best served with new potatoes as jacket potatoes. Wash and peel the asparagus and cut off the ends with a sharp knife. Place the asparagus peels and cuttings in an asparagus pot, cover with water and bring to the boil once. Remove asparagus husks and sections with a skimmer. Add butter and sugar to the asparagus stock and salt lightly. Place the asparagus upright in an asparagus basket and add to the asparagus broth. Put on a lid and cook the asparagus in 12-15 minutes, depending on the thickness of the asparagus spears, not too soft. Meanwhile prepare the wine froth sauce. Put some water in a saucepan and place a large metal bowl with a round base on top. Peel the shallot, chop or grate it as finely as possible and put it in the bowl. Separate 2 organic eggs. Put the egg yolks in the metal bowl with the shallots. Place the egg whites in a fat-free mixing bowl and beat until stiff with the food processor whisk at the highest speed. Beat the third organic egg and add it to the metal bowl with the egg yolks. Stir the freshly squeezed lemon juice and asparagus stock into the egg yolks. Stir the starch with the Pinot Blanc or another dry white wine until smooth and slowly pour into the egg yolk with the whisk while stirring. Set the stove to medium range. The water should not boil, otherwise the yolks will clot. The water may only be heated slightly so that the egg yolks warm up in the steam. It is best to whisk the egg yolks foamily with a hand mixer and whisk at the highest setting. At first the froth rises quite high, but after some time it collapses and the wine froth sauce becomes creamy. Using a whisk, thoroughly fold the beaten egg whites into the wine froth sauce until no more flakes of egg whites are visible in the sauce. If the frothy wine sauce is too creamy, you can add a little wine carefully. Season the wine foam sauce with pepper and salt. For decoration, cut spring onions into fine rings as shown in the picture above. Arrange the asparagus in a wine froth sauce on preheated plates and sprinkle with a few spring onion rings.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
248 kcal
25 g
15 g
10 g

(C)opyright by Marions Kochbuch