Asparagus with herb sabayon

Ingredients for 4 servings:

• 2 kg asparagus
• 2 shallots, finely diced
• ⅛ liter vermouth, (Noilly Prat)
• ¼ liter fish stock
• 50 g butter, for the reduction
• 200 g butter, liquid
• 3 egg yolks
• 2 bunch herbs (chervil, parsley, chives, tarragon)
• 60 g cream, whipped
• possibly salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

“spring fresh” with fresh herbs

Cook the asparagus and keep warm. For the sabayon, sauté the diced shallots in the butter. Deglaze with Noilly Prat and fish stock and reduce to about 4 tablespoons of liquid. Beat the egg yolks and the reduction in a bowl over a bain-marie until frothy. Slowly add the melted butter in a thin stream, whisking vigorously until the sabayon reaches the desired consistency. Finely chop the herbs and fold them into the sabayon. Season to taste. Just before serving, fold in the whipped cream and serve with the asparagus.