Asparagus with bacon and sabayon sauce – a detailed recipe cooking. 
Photo of the dish: КонPulos Time: 20 min. Difficulty: easy. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 slices of bacon, cut into slices
- 4 egg yolks
- 3 tbsp. l water
- 1 tbsp. l white wine vinegar
- 1 tsp Dijon mustard
- Pinch of cayenne pepper
- 1 kg. asparagus, stiff stems
- 5 chives, chopped into rings
Recipes with similar ingredients: bacon, eggs, wine vinegar, Dijon mustard, ground cayenne pepper, asparagus, chives
Recipe preparation:
- Fry the bacon until crisp. Dry on paper towels, stored melted fat to keep.
- Mix egg yolks in a heat-resistant bowl, 3 tbsp. l water white wine vinegar, mustard and a pinch of cayenne pepper. To put on water bath and constantly stirring with a whisk to heat, until until the sauce thickens, 4 min. Remove the bowl from the water bath and, continuing to beat, add 1 tbsp. l melted fat and salt by to taste.
- Boil asparagus in salted water, transfer to a dish. To water and sabayon sauce and sprinkle with bacon and chives.
