- 600g Valais asparagus
- 1dl of Johannisberg
- 1 egg
- Salt and pepper
- Valais raw ham
- Peel and cook the asparagus for approximately 18 minutes. Drain and keep them warm.
- Reduce ½ dl of the cooking liquor with ½ dl of Johannisberg. Add the egg yolk and beat to form a sabayon.
- Dress the asparagus on a dish or a plate and pour over the sabayon sauce. Gratinate in a very hot oven.
- Serve with Valais raw ham.
Drink: A Johannisberg from the Valais