Preview

Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder

Gluten free, Egg, Vegetables and Fruits, Végétarien, Brunch

A seasonal starter sure to please!  Fresh and light yet packed full of flavor!

Ingredients

Recipe for 4

Asparagus

12 Large
Green asparagus

Eggs

4 Unit(s)
Egg
0.50 Cup(s)
Hazelnuts
2 Tbsp
Olive oil

Sabayon

2 Unit(s)
Egg yolk
200 Ml
White wine
12 Sprig(s)
Chives
Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder

Preparation time: 45 min

Preheat your Oven at 425 °F

  • Asparagus

    In a large pot of salted boiling water, blanch the asparagus for 3 minutes.  Strain and transfer to an ice bath to stop them from over cooking and to keep the chlorophyll a bright green.

    Transfer the asparagus to a baking sheet and sprinkle with oil, salt and pepper.

    Transfer to the oven for 4 minutes at 425°F just before serving.

  • Eggs and hazelnuts

    The eggs

    In a pot of boiling water, delicately place the eggs and cook for 10-12 minutes once boiling.

    Once done, transfer to cold water to stop the eggs from cooking.  Peel the eggs. Chop the eggs making sure to keep some texture, we don't want a purée.

    The hazelnuts

    In a hot skillet with a drizzle of oil, cook the hazelnuts until they have a nice golden color.  Next, crush them with the bottom of a pot or pan.

  • Sabayon

    On top of a steam bath, whisk the egg yolks with 100ml of wine until they have a nice foamy light texture.  Make sure not to over cook the eggs while whisking.  If at any point the bowl is too hot to hold with a bare hand, remove from the steam bath and continue whisking away from the heat source.

    Season to taste.

  • Plating

    On a flat plate, place the asparagus side by side.  Sprinkle with the roasted hazelnuts.  Sprinkle with the eggs as well.  Drizzle with the sabayon and garnish with some finely sliced chives.

« Make your recipes while having fun with friends or colleagues. »

Class with similar recipe

Sunday, 14 July10:30 à 13:30
Québec
90.00$ / pers.

LE BON BRUNCH

Chic and comfort Brunch + Mimosa workshop

  • Mushrooms with parsley cassolette, smoked diced bacon, pine nuts, fresh goat cheese, arugula with apple cider vinegar
  • Homemade beef sausage with cheese, beer coleslaw
  • Poultry Liver Toast with Raspberries and Balsamic Vinegar, Basil and Spinach
  • Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder
  • Lemon pound cake, vanilla ice cream and roasted almonds with lemon caramel
More information
Saturday, 27 July10:30 à 13:30
Québec
90.00$ / pers.

LE BON BRUNCH

Chic and comfort Brunch + Mimosa workshop

  • Mushrooms with parsley cassolette, smoked diced bacon, pine nuts, fresh goat cheese, arugula with apple cider vinegar
  • Homemade beef sausage with cheese, beer coleslaw
  • Poultry Liver Toast with Raspberries and Balsamic Vinegar, Basil and Spinach
  • Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder
  • Lemon pound cake, vanilla ice cream and roasted almonds with lemon caramel
More information
Sunday, 11 August10:30 à 13:30
Québec
90.00$ / pers.

LE BON BRUNCH

Chic and comfort Brunch + Mimosa workshop

  • Mushrooms with parsley cassolette, smoked diced bacon, pine nuts, fresh goat cheese, arugula with apple cider vinegar
  • Homemade beef sausage with cheese, beer coleslaw
  • Poultry Liver Toast with Raspberries and Balsamic Vinegar, Basil and Spinach
  • Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder
  • Lemon pound cake, vanilla ice cream and roasted almonds with lemon caramel
More information
Saturday, 24 August10:30 à 13:30
Québec
90.00$ / pers.

LE BON BRUNCH

Chic and comfort Brunch + Mimosa workshop

  • Mushrooms with parsley cassolette, smoked diced bacon, pine nuts, fresh goat cheese, arugula with apple cider vinegar
  • Homemade beef sausage with cheese, beer coleslaw
  • Poultry Liver Toast with Raspberries and Balsamic Vinegar, Basil and Spinach
  • Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder
  • Lemon pound cake, vanilla ice cream and roasted almonds with lemon caramel
More information

Share this unique and tasty
experience

Private and Corporate Events