Asparagus with Parmesan foam

Ingredients for 4 servings:

• 2 kg asparagus
• Salt
• Sugar
• Butter, for cooking
• 75 g Parmesan, freshly grated (Parmigiano Reggiano)
• ¼ liter stock (asparagus stock)
• 2 egg yolks
• salt and pepper
• 1 pinch(s) of sugar
• Cayenne pepper
• Vinegar or lemon

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

creamy, creamy and wonderfully spicy sauce

Peel the asparagus and cook until al dente. Keep warm. Bring the reserved asparagus stock to a boil, dissolve the grated Parmesan in it. Whisk the egg yolks and add two to three tablespoons of the asparagus stock. Pour this mixture into the cheese broth. Whisk the mixture continuously. Heat slowly, whisking continuously. Be careful not to overheat the egg yolks, as this will cause them to curdle and form a paste. Heat until a creamy sabayon forms, whisking continuously. Season to taste (a little salt, as the cheese is very strong) with a pinch each of sugar and cayenne pepper, and a small squeeze of lemon or vinegar. Pour the sabayon over the asparagus and serve.