Breaded white and green asparagus, Dijon mustard sabayon



Preparation : 45 minutes

Cooking : 5 + 5 minutes


For 4 persons:


  • 4 green asparagus
  • 4 white asparagus


Breadcrumbs :

  • 2 whole eggs
  • 20 g of water
  • 100 g of flour
  • 100 g of breadcrumbs (white bread or panko)


Sabayon :

  • 4 egg yolks
  • 50 g of wine Pommery® vinegar
  • 50 g of fresh butter
  • 50 g of Dijon Pommery® mustard
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Breaded white and green asparagus, Dijon mustard sabayon


Steps :


  • Peel the white and green asparagus 12 cm from the head in order to remove the fibrous parts of the tails.
  • Tie up in bundles and cook for 3 minutes in boiling water seasoned with coarse salt. The asparagus should remain very firm.
  • Drain and dry on absorbent paper.
  • Cut each asparagus into 3 equal parts.
  • To bread them: roll each piece in a container with the flour, then in a container with a mixture of beaten eggs and water, then in a container with the breadcrumbs.
  • Fry in a deep fryer at 180 ° C. Drain and place on absorbent paper.
  • Sprinkle with fine salt.


Sabayon steps:


  • In a saucepan, pour the egg yolks and vinegar.
  • Beat vigorously with a whisk, heating moderately on your electric or gas hob.
  • The mixture will gain volume and start to become glittery.
  • Add the slices of butter, Dijon mustard, salt and pepper.


Serve the asparagus hot and crunchy with the warm sabayon.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy


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