© Jonny Valiant
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6

Chef Bryant Ng uses a salted duck egg yolk in his sauce for grilled asparagus. Home cooks can get the same delicious effect with a creamy sauce made with hard-cooked egg yolk, cream, ginger, garlic and chiles.

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How to Make It

Step 1    

In a medium saucepan, heat 1/2 tablespoon of the oil. Add the Thai chile, minced ginger and half of the garlic and cook over moderate heat until softened, about 2 minutes. Add the butter and swirl until melted. Add the egg yolk and whisk until blended. Add the cream, season with salt and pepper and simmer just until slightly thickened, about 2 minutes.

Step 2    

Light a grill or preheat a grill pan; oil the grates. Grill the asparagus, turning occasionally, until crisp-tender, about 5 minutes. Transfer the asparagus to a work surface and cut them into 2-inch lengths. In a large skillet, heat the remaining 1 tablespoon of oil. Add the Chinese sausage, sauerkraut, ginger matchsticks and the remaining garlic and cook over moderate heat, stirring occasionally, until lightly browned, about 2 minutes. Add the asparagus and scallion and stir-fry until heated through, about 1 minute. Remove from the heat and stir in half of the sauce. Transfer the asparagus to a platter and drizzle with the remaining sauce. Serve right away.

Notes

Chinese sausage is available at Asian markets and in the refrigerated section of many large supermarkets.

Suggested Pairing

Bright, grassy Sauvignon Blanc from France’s Loire Valley.

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