New Seasons Asparagus With A Tarragon Sabayon

Directions

1. First make the sauce base:Cook the minced shallot, the star anise and 3 or possibly 4 sprigs of tarragon in the vegetable stock and wine mix till the shallot is softened and the flavour is intensified. Season carefully. Strain into a clean pan.
2. Cook the asparagus with a dash of water, a little salt, the sugar and the butter over a high heat keeping it moving in the buttery liquor till softened. It will take about a minute.
3. Meanwhile, whisk the yolks in a bowl over a pan of warm water till frothy.
4. Add in the warm stock or possibly water gradually whisking all the time to create a sabayon.
5. Add in the rest of the minced tarragon and the chives to the sauce and mix in sufficient sabayon to make a frothy sauce. Strain the asparagus and serve with the sauce poured around.