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1
Whisk the egg yolks and white wine together in a heatproof bowl.
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2
Place the bowl over, not in, a pot of simmering water.
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3
Continue whisking till the mix becomes thick and triples in volume.
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4
Set the bowl into a larger bowl filled with iced water, whisking constantly till cold.
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5
Beat the goat's cheese till smooth.
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6
Gradually beat in the water and lemon juice.
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7
Fold the chilled egg yolk mix into the cheese.
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8
Beat the whipping cream till soft peaks form.
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9
Fold into the yolk mix.
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10
Stir in half the chives.
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11
Cover and chill.
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12
Use the same day.
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13
Start by bringing large pot of water to a boil.
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14
While waiting for the water, snap the woody ends from the asparagus.
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15
Gently tie the asparagus into two bundles, in two places with string.
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16
When the water boils, add in the asparagus bundles and half a handful of salt.
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17
Cook till the asparagus is just tender and bright green, about 4 min.
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18
Remove the asparagus bundles from the pot and immediately plunge into a bowl of cool water.
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19
Continue running cool water over the asparagus till completely cold.
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20
Drain well.
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21
Remove the string and lay the asparagus out on a towel.
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22
You can do this several hrs in advance.
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23
Just roll up the towel and place on a plate in the fridge.
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24
If you wish to serve the asparagus warm, drain it, remove the string, and arrange on a platter or possibly individual plates.
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25
Top with the sauce and sprinkle with the remaining chives.
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26
Serve immediately.
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27
To serve cool, cold it under cool running water and drain well.
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28
Remove the string and arrange on a platter or possibly individual plates.
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29
Top with the sauce and sprinkle with the remaining chives.
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30
Serve immediately.
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31
This recipe yields 6 servings.
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32
Comments: Asparagus and creamy goat's cheese is a natural combination.
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33
If you want to get very fancy a
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34
In Vancouver, we can get David Woods marvelous truffled goats cheese that is an even better combination.
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35
The effect can be simulated by a few droplets of truffle oil over the finished dish.
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36
Making a savory sabayon is not difficult and it is a great sauce to have in your repertoire.
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37
Try it with salmon.
