Skip to main contentSkip navigation | Access keys infoAccess keys
Accessibility information
Montage of membership benefits
Steamed Asparagus with a Lemon Sabayon
Steamed Asparagus with a Lemon Sabayon

Spring recipe

See seasonal recipe growing tips here

At Le Manoir we always follow seasonality using British Asparagus which is at its best in May.

The Gaggenau steamer will ensure the fastest cooking time to enhance texture, flavour, and of course retention of nutrients.

The Lemon sabayon is a technique Raymond Blanc developed many years ago, which yields 3 times more than a classic hollandaise and 5 times less fat.

Steamed Asparagus with a Lemon Sabayon

Makes: 4 portions

Ingredients:

Method:

  1. Trim the Asparagus and steam in a steam oven, or cook in lightly salted boiling water for 3-4 minutes.
  2. In a large bowl whisk the egg yolks and water to a frothy consistency.(*2)
  3. Place the bowl over a pan of boiling water and continue to whisk until it becomes thicker.
  4. When the eggs are at a mayonnaise consistency, remove from the heat and continue to slowly whisk in the butter, followed by the rest of the seasonings.
  5. Pass through a muslin cloth and serve.

Chefs Notes:

*1 You can easily replace the Asparagus with bite size florets of Purple Sprouting Broccoli, about 150g per person, or serve the two together.

*2 Whisking the eggs will create more volume and not only give you more sauce but make it a lot lighter.

All content © Garden Organic  |  Registered Charity No 298104

Garden Organic is the working name of the Henry Doubleday Research Association (HDRA).
We are not responsible for the content of external web sites.
Supported by
ERDF logo