Crisp Asparagus Soldiers with Poached egg & Herb Sabayon
• 1 egg
• 2 egg yolks
• 50ml of vegetable stock
• 1/2 lemon
• 100g clarified butter
• 1 pinch chopped chervil
• 1 pinch chopped chives
• 1 pinch chopped flat-leaf parsley
• freshly ground black pepper
• Iced water
• 16 asparagus spears, trimmed and washed
• 1 pinch of salt
• 100g plain flour
• 2 eggs, whisked
• 100g breadcrumbs
Bring a pot of salted water to the boil. Blanch the asparagus for 1 minute and then plunge into iced water for 1 minute. Drain on some kitchen paper
Prepare 3 bowls for crumbing. Add flour to the first bowl, 2 beaten eggs to the second and breadcrumbs to the third.
Coat each asparagus spear in the flour, then the egg and finally the breadcrumbs until evenly coated.
Bring a pot of water to the simmer with a splash of white vinegar to poach the eggs. You can also use this pot to make the sabayon.
Crack the egg & yolks into a bowl & place over the pan of simmering water, ensuring that the water is not touching the bowl.
When the sabayon mixture starts to become light and fluffy, remove from the heat and continue to whisk while gradually adding the warmed clarified butter. When thickened and smooth mix through the chopped herbs and seasoning to taste.
Set aside in a warm place.
To poach eggs, crack into a small bowl one at a time. Swirl the simmering water then add the egg.
To cook asparagus, heat oil in a saucepan or deep fryer and cook until golden. Drain on paper and serve topped with a poached egg and sabayon.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or