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White Asparagus with Herby Sabayon Sauce

Inspired by Saveur.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4



  1. In a small saucepan, bring the white wine and vinegar to a boil over medium-high heat. Rapidly simmer until the wine has reduced by 2/3, about 10 minutes. Set aside to cool.
  2. Meanwhile, bring a large pot of salted water to boil. Tie the asparagus into a bundle with kitchen twine. Cook the asparagus until tender, about 5 minutes. Remove to a colander and rinse with cold water to stop the cooking. Drain well.
  3. Once the wine mixture is room temperature, whisk in the egg yolks. Transfer it to the top of a double boiler or a mixing bowl that fits snugly in your water pot. The bottom of the bowl should not touch the water, so pour some out if necessary. Bring the water to a boil, and set the wine-egg mixture on top. Whisk briskly over medium heat until the eggs have thickened to the consistency of mayonnaise, about 3 minutes. Remove from the heat and whisk in 1 tablespoon of the oil. Once combined, slowly drizzle in the remaining oil, whisking constantly, until smooth. Thin the sabayon with 2-3 tablespoons of water until the consistency is pourable. Add ½ teaspoon salt and taste for seasoning.
  4. Arrange the white asparagus on a platter and spoon the sabayon over the top. Garnish with the fresh herbs and serve at room temperature.