Asparagus with Lemon Sabayon Recipe

Asparagus Salad with Lemon Vinaigrette

Serves 4


20        asparagus spears, lightly peeled

2          Belgian endive

2          tangerines, in peeled sections

2          TBS. fresh mint leaves, chopped

¼         cup lemon vinaigrette

1          cup mâche lettuce


  1. Blanch asparagus in boiling salted water until just tender. Rinse in cold water to stop cooking. 
  2. Julienne the endive the same size as the asparagus.
  3. Combine all ingredients, season to taste with salt and pepper and dress with vinaigrette.
  4. Serve immediately.


Lemon Vinaigrette

4          lemons, juiced

¼         cup EVO

1          cloves peeled and crushed fresh garlic

1          branch fresh thyme

1          branch fresh rosemary

            salt and pepper


  1. Combine lemon juice with salt and pepper.
  2. Whip oil into lemon juice.
  3. Add all other ingredients. Allow to sit for 24 hours.
  4. Remove herbs and garlic. Stir or shake to combine.


Lemon Sabayon

¼         cup mayonnaise

4          lemons, zest and juice

4          egg whites, beaten until stiff

½         cup cream, whipped


  1. Combine mayonnaise, lemon juice and zest in bowl.
  2. Fold in whipped cream.
  3. Fold egg whites.
  4. Season with salt and pepper.