• Ingredients: 25
  • Serves: 8

Asparagus with scallion butter with thin asparagus , trimmed and peeled, 1/2 stick unsalted butter, minced white part of scallion, freshly grated lemon zest, whole black peppercorns.

Ingredients

For vinaigrette

  • 6 cups arugula, washed thoroughly and spun dry
  • 3 cups vine-ripened red cherry tomatoes, halved
  • 3 cups vine-ripened yellow cherry tomatoes, halved

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 In a kettle of boiling salted water cook the asparagus for 3 to 5 minutes, or until it is tender but not limp, and drain it well in a colander.

    For this step you will need

  2. Step 2 In a small saucepan melt the butter, stir in the scallion, the zest, the peppercorns, and salt to taste, and simmer the mixture for 3 minutes.

    For this step you will need

  3. Step 3 Strain the butter mixture through a fine sieve into the kettle, add the asparagus and salt and pepper to taste, and heat the asparagus over moderately high heat, tossing it gently, until it is heated through.

    For this step you will need

Nutrition information

Calories 88 Carbohydrates 7 g (2%)
Fat 6 g (9%) Protein 4 g (8%)
Saturated Fat 4 g (19%) Sodium 5 mg (0%)
Polyunsaturated Fat 0 g Fiber 4 g (15%)
Monounsaturated Fat 1 g Cholesterol 15 mg (5%)