Grilled Asparagus with Parmesan Sabayon and Small Pan-Fried Cakes

Ingredients

• 125 g flour
• 250 ml milk
• 1 egg (medium size)
• Salt
• 1 tbsp melted butter
• 1 Tbsp clarified butter
• 1 kg white asparagus spears
• 3 tbsp olive oil
• Salt
• sugar
• 125 g butter
• 1 Shallot
• 2 sprigs tarragon
• 6 stalks chervil
• 1 tsp vinegar
• 125 ml white wine
• 4 egg yolks (medium)
• 2-3 tbsp freshly grated Parmesan
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 70°C (convection: 50°C, gas: level 1). Whisk together flour, milk and egg. Season with a pinch of salt and let rest for 15 minutes. Stir in butter. Heat a non-stick pan with a little clarified butter. For each small cake, pour about 2 tbsp of batter into the pan and fry until golden brown. Keep warm in the oven.

2. 2.

   Peel the asparagus and trim the ends. Heat olive oil in a pan and sauté the spears for about 6-8 minutes, turning occasionally. Season with salt and a pinch of sugar.

3. 3.

   Heat butter in a small saucepan until browned. Peel and finely dice the shallot. Rinse herbs and finely chop the leaves. Bring the shallot to a boil with vinegar and white wine, then let cool slightly. Whisk egg yolks with a whisk. Return the pan to the stove and continue stirring constantly until the sauce thickens. Immediately remove from heat, keep whisking, and stir in the browned butter. Fold in herbs and season the sauce with Parmesan, salt and pepper. Serve everything together garnished with fresh herbs.