Roasted green asparagus and Beaufort sabayon
Plunge the asparagus in a large pan of salted boiling water for 3 min.
Drain and plunge into cold water.
To prepare the sabayon, beat the egg yolks, milk and Beaufort and cook over medium heat, beating constantly with an egg whisk so that the saboyon thickens.
Lay the asparagus in a baking dish and cover halfway with sabayon.
Prehat the oven to 200 °C and bake for 5 min.
Serve hot.
Perfect wine pairing
More about this grape varietyChardonnay de France
The power behind refinement and full body. Chardonnay has become the most renowned white grape variety in the world of wines. It typifies French chic with its smooth palate and long finish. Always amazing with shellfish and fine fish. Scallops, whether simply sautéed or in a tartar with truffles, are an excellent pairing. This very chic combination is both mouthwateringly eye-appealing and easy to make. With the finesse of the meat and the elegance of the bouquet, it is pure pleasure. Chardonnay’s long finish perfectly complements the scallop’s powerful flavor. It is also the wine of choice for a Tarama Soufflé. It is a very creative match with pears. To prove its power and noble character, Chardonnay here pulls off a breathtaking harmony between the savory flavor of Roquefort cheese, the sweetness of the pear, and the long-lasting aroma of saffron. A miraculous combination that you simply cannot miss.
