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Lemon Zabaione with Asparagus

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Lemon Zabaione with Asparagus

The perfect lemon zabaione with asparagus recipe with a picture and simple step-by-step instructions.

  • 225 g Butter
  • 3 Egg yolk
  • 75 ml White wine
  • 3 tbsp Juice of one fresh lemon
  • 1,5 tbsp Mascarpone
  • 50 ml Asparagus water
  • Salt, pepper, sugar
  1. Melt the butter in a saucepan
  1. Stir egg egg, white wine and lemon juice over a hot water bath until frothy. When the mixture has solidified, gradually stir in the melted butter and remove the pan from the water bath
  1. Stir in the mascarpone and asparagus water and season with salt, pepper and sugar
  1. The sauce is enough for 1.5 – 2 kg of asparagus
  1. Serve with potatoes / green tagliatelle and salmon fillet or schnitzel
Dinner
European
lemon zabaione with asparagus

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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