Grilled asparagus with
trotter chips and
sabayon of vin jaune
 

This is quite a fiddly dish to prepare but the tastes of the asparagus and the trotter chips go extremely well together – particularly with the addition of the sabayon.  The result is extremely worth the effort.

The recipe calls for the sabayon to be made with vin jaune.  If this is not available use fino Sherry.

Preparation Time             15  Mins

Cooking Time                4.5  Hr

Elapsed Time                   7  Hrs

Ingredients

For     4  portions

For presentation

                     Asparagus powder

4 leaves           Burnet

4 leaves           Mustard

                     Olive oil

4 leaves           Rocket

                      Sea salt  - crystaline

For the asparagus

8 spears          Asparagus

                     Olive oil

                     Salt

For the sabayon

100 gms          Butter

8                   Egg yolks

15 gms            Mustard  - French

                     Salt

10 ml              Wine  - vin jaune

For the trotter chips

1                    Carrot

1 clove             Garlic

2                   Onions

3                    Peppercorns  - black

8                    Pig's trotters

Method

To prepare the trotter chips…

Blanch the trotters three times and then gently simmer them for four hours in a bouillon made from water and the aromatic ingredients.  While still warm, remove the bones and then cut the meat into fine

slices.  Put them in a fridge for at least 2 hours to set.

When ready to serve, roast the trotter meat between two sheets of parchment paper in a frying pan.

To cook the asparagus….

Cut 4 cms of the bottom of the asparagus spears.  Roll the spears in oil and grill them for 5 minutes.  Keep them hot.

To prepare the sabayon…

Put the egg yolks in a bowl in a bain-marie with the mustard and whisk until the mixture is thickening. 

Then add the butter in pieces.  Take off the heat.  Then add the vin jaune continuing to whisk well.  Season.

Assembly and finishing…

Put two asparagus spears on each plate followed by a few trotter chips.  Mix the herbs and oil and place on the asparagus spears.  At the last moment, put a spoon of the sabayon on each plate and sprinkle each with asparagus powder.

The dish should be served warm.

Wine recommendations

Conventional

          Jurançon sec or demi-sec

Interesting

          Côtes du Jura blanc

          Mâcon

          Muscat d'Alsace