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Springtime Sabayon

Springtime Sabayon
Chef Sarah Walz

Asparagus is a springtime favorite for its delicate, fresh, crisp and earthy flavors. The local Delta asparagus grows extremely well in the Sacramento-San Joaquin River Delta region, which is just a few hours from the home of Ancient Olive Trees. We look forward to the season each year when we can get the best locally grown asparagus.

I love the challenge of making this Olive Oil Sabayon sauce. The key is to get your ingredients organized and ready to go before you start cooking.

The sauce is very versatile. Drizzled over steak, poached eggs and of course asparagus, it makes a beautiful and impressive presentation. We have chickens, so using our farm eggs with the extra bright yellow yolk makes it really pop. The elegant Ancient Olive Tree Extra Virgin Olive Oil is really well balanced and teams perfectly with the Champagne vinegar and a pinch of espelette.  It’s worth the extra effort!

We would joke in the kitchen that it was alive! You have to baby it and serve it warm over the asparagus.

 

Olive Oil Sabayon with Roasted Delta Asparagus

Serves 4

Sabayon:

1 egg yolk

A good pinch of salt

⅔ cup Ancient Olive tree olive oil (5 oz by weight)

4T Champagne Vinegar, reduced to 2T (in a saucepan or microwave)

1 small pinch of cayenne pepper or Piment D’Espelette

 

Process:

Put 2/3 cup Ancient Olive Tree Extra Virgin Olive Oil in a non-reactive sauce pot. Heat on medium for approximately 1minute or until just warm. Keep your eye on it;  you don’t want it to get too hot or smoke.

Fill a medium pot with 1 inch of water. This is for your water bath. Bring the water to a boil, then turn off the heat right before you are ready to make the Sabayon.

Place one egg yolk in a stainless steel bowl and whisk. Add your reduced vinegar and salt to the egg yolk. Whisk together. Next step is to emulsify. Place egg yolk bowl over warm water bath.

Add the warm olive oil slowly to the egg mixture. You will be whisking as you drizzle in the olive oil. Take the bowl off water bath and continue whisking on your counter top. Check the seasoning and add your pinch of spice. Keep in a warm until needed. If by chance it looks like the sauce might break or separate you can quickly whisk in a tablespoon of water.

 

Roasted Asparagus:

1 bunch of asparagus, ends trimmed off

2t Ancient Olive Tree Olive Oil

Pinch of Kosher Salt

5 grinds from your pepper mill

Chopped chive, fennel fronds, edible wildflowers, as needed

 

Process:

Preheat oven to 425F (Or, you can broil for 4 minutes)

Lay trimmed asparagus on a sheet pan, drizzle with Ancient Olive Tree Extra Virgin Olive Oil. Sprinkle with salt and fresh ground pepper.

Roast in oven for 4-7 minutes, or broil for 4 minutes, depending on thickness of the asparagus spears.

Remove from oven.

Lay the roasted asparagus spears on a platter and spoon the olive oil sabayon over the roasted asparagus. Sprinkle with fresh chopped chive, fennel fronds and edible wildflowers.