Asparagus With Cool Goat's Cheese Sabayon

Directions

1. Whisk the egg yolks and white wine together in a heatproof bowl. Place the bowl over, not in, a pot of simmering water. Continue whisking till the mix becomes thick and triples in volume. Set the bowl into a larger bowl filled with iced water, whisking constantly till cold.
2. Beat the goat's cheese till smooth. Gradually beat in the water and lemon juice. Fold the chilled egg yolk mix into the cheese. Beat the whipping cream till soft peaks form. Fold into the yolk mix. Stir in half the chives. Cover and chill. Use the same day.
3. Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string. When the water boils, add in the asparagus bundles and half a handful of salt. Cook till the asparagus is just tender and bright green, about 4 min.
4. Remove the asparagus bundles from the pot and immediately plunge into a bowl of cool water. Continue running cool water over the asparagus till completely cold. Drain well. Remove the string and lay the asparagus out on a towel. You can do this several hrs in advance. Just roll up the towel and place on a plate in the fridge.
5. If you wish to serve the asparagus warm, drain it, remove the string, and arrange on a platter or possibly individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.
6. To serve cool, cold it under cool running water and drain well. Remove the string and arrange on a platter or possibly individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.
7. This recipe yields 6 servings.
8. Comments: Asparagus and creamy goat's cheese is a natural combination. If you want to get very fancy a
9. In Vancouver, we can get David Woods marvelous truffled goats cheese that is an even better combination. The effect can be simulated by a few droplets of truffle oil over the finished dish.
10. Making a savory sabayon is not difficult and it is a great sauce to have in your repertoire. Try it with salmon.