Roasted Asparagus with Parmesan Sabayon and Mini Pancakes

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Roasted Asparagus with Parmesan Sabayon and Mini Pancakes
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Difficulty:
for pros
Difficulty
Preparation:
1 hr
Preparation
Calories:
658
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories658 kcal(31 %)
Protein17.1 g(17 %)
Fat51 g(44 %)
Carbohydrates31 g(21 %)

Ingredients

for
4
For the dough
125 grams
250 milliliters
1
medium Egg
1 tablespoon
melted Butter
1 tablespoon
For the asparagus
1 kilogram
white Asparagus
3 tablespoons
For the Sabayon
125 grams
1
2 sprigs
6 sprigs
1 teaspoon
125 milliliters
4
medium Egg yolks
2–3 tablespoons Parmesan (freshly grated)

Preparation steps

1.

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.

2.

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.

3.

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.