Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: Serves 6. Total Carbohydrates: 48, Carbohydrates per Serving: 8. Asparagus and
creamy goat?s cheese is a natural combination. If you want to get very fancy a few
droplets of truffle oil can simulate the effect of marvelous truffled goats cheese over the
finished dish.
Making a savory zabaglione (sauce) is not difficult and it is a great sauce to have in your
repertoire. Try it with salmon.
Ingredients:
6 large egg yolks
1/2 cup white wine
6 oz. Salt Spring Island or other soft un-ripened goat?s cheese,
At room temperature
1 Tbsp. water
1/2 cup whipping cream
1 Tbsp. lemon juice
1 Tbsp. minced chives
2 lbs. fresh asparagus
Whisk the egg yolks and white wine together in a heatproof bowl. Place the bowl over,
not in, a pot of simmering water. Continue whisking until the mixture becomes thick and
triples in volume. Set the bowl into a larger bowl filled with iced water, whisking
constantly until cool.
Beat the goat?s cheese until smooth. Gradually beat in the water and lemon juice. Fold
the chilled egg yolk mixture into the cheese. Beat the whipping cream until soft peaks
form. Fold into the yolk mixture. Stir in half the chives. Cover and refrigerate. Use the
same day.
Start by bringing large pot of water to a boil. While waiting for the water, snap the woody
ends from the asparagus. Gently tie the asparagus into two bundles, in two places with
string. When the water boils, add the asparagus bundles and half a handful of salt.
Cook until the asparagus is just tender and bright green, about 4 minutes. Remove the
asparagus bundles from the pot and immediately plunge into a bowl of cold water.
Continue running cold water over the asparagus until completely cool. Drain well.
Remove the string and lay the asparagus out on a towel. You can do this several hours
in advance. Just roll up the towel and place on a plate in the fridge.
If you wish to serve the asparagus hot, drain it, remove the string, and arrange on a
platter or individual plates. Top with the sauce and sprinkle with the remaining chives.
Serve immediately.
To serve cold, cool it under cold running water and drain well. Remove the string and
arrange on a platter or individual plates. Top with the sauce and sprinkle with the
remaining chives. Serve immediately.

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