Roasted Asparagus With Grapefruit Sabayon Recipe

Name: Roasted Asparagus With Grapefruit Sabayon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SABAYON; Zest of 1 pink grapefruit plus 2/3 cup juice (from about 1 1/2 grapefruit); 2 tablespoons sugar; 6 large egg yolks; 1/2 cup heavy whipping cream; 1/2 cup creme fraiche; About 1/2 tsp. kosher salt; ASPARAGUS; 3 pounds (3 bunches) asparagus, preferably thin and with tightly closed tips; 3 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/2 teaspoon white pepper

Servings: persons

SABAYON
Zest of 1 pink grapefruit plus 2/3 cup juice (from about 1 1/2 grapefruit)
2 tablespoons sugar
6 large egg yolks
1/2 cup heavy whipping cream
1/2 cup creme fraiche
About 1/2 tsp. kosher salt
ASPARAGUS
3 pounds (3 bunches) asparagus, preferably thin and with tightly closed tips
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon white pepper

1
Prepare sabayon: In a wide pot, bring 1/2 in. water to a bare simmer; reduce heat to maintain temperature. In a large, wide stainless steel bowl that sits in pot without touching water, whisk grapefruit zest and juice, sugar, and egg yolks to blend. Set over hot water and whisk vigorously with an over-under motion until sabayon doubles in volume and holds a soft shape in bowl, 10 to 12 minutes. Nest bowl in a larger bowl of ice with a little water until cool, 15 minutes.
2
In a medium bowl, beat cream and creme fraiche with a mixer until soft peaks form. Fold into sabayon in thirds, taking care not to deflate. Season to taste with salt. Chill.
3
Meanwhile, prepare asparagus: Preheat oven to 400u00b0. Snap off woody ends of asparagus and trim on a diagonal. Divide asparagus between two rimmed baking sheets. Drizzle evenly with oil and sprinkle with salt and pepper; toss to coat.
4
Roast asparagus until tender-crisp, switching pan positions halfway through, about 8 minutes. Serve hot, with sabayon.
5
Make ahead: Sabayon, up to 3 hours, chilled.
6
Nutritional analysis is per serving with about 1/3 cup sabayon.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: SABAYON, Zest of 1 pink grapefruit plus 2/3 cup juice (from about 1 1/2 grapefruit), 2 tablespoons sugar, 6 large egg yolks, and more.

Yes, Roasted Asparagus With Grapefruit Sabayon falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Asparagus With Grapefruit Sabayon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions