Asparagus with Bacon Sabayon

Asparagus with Bacon Sabayon

This recipe is gluten free.


  • 4 strips bacon
  • 4 egg yolks
  • 3 Tbsp water
  • 1 Tbsp white wine vinegar
  • 1 tsp dijon mustard
  • Pinch cayenne
  • Chopped chives


  1. Cook 4 chopped bacon strips until crisp. Drain on paper towels, reserving the drippings.
  2. Combine 4 egg yolks, 3 Tbsp water, 1 Tbsp white wine vinegar, 1 tsp dijon mustard and a pinch of cayenne in a heatproof bowl set over simmering water. Whisk until thick, 4 minutes. Remove from heat and whisk in 1 Tbsp bacon drippings, and salt to taste. Serve over the steamed asparagus and top with chives and bacon.