Chateau Ste. Michelle

Asparagus and Smoked Salmon with Lemon Dijon Sabayon

INGREDIENTS

18 pencil asparagus, trimmed
9 Slices of lox or European smoked Salmon
2 egg yolks
3 Tbsp CSM Riesling
1 Tbsp water
1 Tbsp Dijon mustard
½ tsp salt
1 Tbsp lemon juice

INSTRUCTIONS

Bring to a boil in a saucepan, 3 cups water and 2 tsp salt. Put the asparagus in for about one minute, remove from the boiling water and place in ice water to cool. Remove and drain well. Wrap each asparagus spear with half of a slice of salmon and place on serving plate.

Sabayon

Place the yolks in a small bowl and whisk well. Add the other ingredients and whisk to combine. Place the bowl over gently simmering water and whisk rapidly. The mixture will increase in volume and get thick. When a spoon drawn through it leaves a trail, it is done. Drizzle over the asparagus and serve immediately.