Roasted Asparagus with Parmesan Sabayon and Mini Pancakes
- For the asparagus
- 1 kilogram
- 3 tablespoons
Preheat oven to 70°C (approximately 150°F) convection. Mix flour, milk and egg. Season with a pinch of salt and let sit for 15 minutes. Stir in butter. In a nonstick skillet, heat a little butter. Drop about 2 tablespoons of batter at a time into pan and fry until golden brown. Keep warm in oven.
For the asparagus, peel asparagus and cut off ends. Heat olive oil in a pan and fry asparagus stalks for around 6–8 minutes. Season with salt and 1 pinch of sugar.
For the sabayon, heat butter in a small pan and brown, then set aside. Peel shallots and chop finely. Rinse herbs and finely chop leaves. Boil shallots in a saucepan with vinegar and white wine, then leave to cool slightly. Stir in yolks with a whisk. Place pot back on stove and heat, stirring constantly, until thick. Remove pot off stove immediately and stir in brown butter. Mix in herbs and season sauce with Parmesan, salt and pepper. Arrange everything together on a dish and garnish with fresh herbs.