Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Solo asparagus with mustard miso sabayon
Miso, parmesan and vermouth may sound like a daring mixture - but once you try the sauce, you will be rewarded with a very special asparagus experience.
Cooking time: 1 hour 30 minutes
For the asparagus
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Solo asparagus, peeled |
| 1 | teaspoon(s) | Salt |
| 1 | teaspoon(s) | Sugar |
| 1 | tablespoon(s) | Butter |
| 1 | splash(es) | Lemon juice |
For the mustard miso sabayon
| Ingredients (4 servings) | ||
|---|---|---|
| 3 | Egg yolk | |
| 1 | tablespoon(s) | Dijon mustard |
| 1 | teaspoon(s) | Coarse mustard (optional) |
| 2 | teaspoon(s) | Light miso paste |
| 2 | tablespoon(s) | Parmesan, grated |
| 100 | ml | Vermouth, dry |
| 250 | ml | Whipped cream |
| 1 | tablespoon(s) | Butter |
| Salt | ||
| Pepper | ||
For the chopped egg and the toasted breadcrumbs
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | Butter |
| 2 | tablespoon(s) | Breadcrumbs |
| 3 | Eggs, hard-boiled, chopped | |
| Fresh herbs, e.g. chives, chervil, cress | ||
| Paprika powder to garnish | ||
- Cook the asparagus in a large pan with plenty of boiling water, salt, sugar, butter and lemon juice for approx. 10 to 15 minutes until soft but still firm to the bite. Carefully lift out and drain.
- For the mustard miso sabayon, whisk the egg yolks with the mustard, miso and Parmesan until creamy using a hand mixer, bring the vermouth to the boil and slowly drizzle in while continuing to mix, then do the same with the heated whipped cream.
Heat gently in a pan, stirring until the cream thickens. Season to taste, remove from the heat. - Melt the butter in a small pan and fry the breadcrumbs in it, stirring until golden brown and crispy. Leave to cool slightly.
- Mix in the chopped egg and season to taste.
- To serve, gently heat the asparagus in a little butter and arrange on a serving platter. Spread the mustard-miso sabayon evenly over the top, pour over the egg and breadcrumb mixture, sieve a little paprika over the top and garnish with plenty of freshly picked herbs.
- Finish with the finely grated lemon zest.
Tip:
Falstaff wine recommendation
Rotgipfler Classic 2024 Thermenregion DAC
Winery HecherMulti-layered wine with aromas of ripe mango, hazelnut and almond. Balanced play of sugar and acidity, rich in fruit and melting on the palate. Intense with a long finish and good ageing potential.
hecherwein.at, 7,50 Euro
