Asparagus with Parmesan rice and lemon sabayon sauce

Asparagus with Parmesan rice and lemon sabayon sauce

3.4 5 rating

Prep. 30min

Total 1 h

4 portions

Ingredients

Parmesan cheese crust removed and cut into pieces (3 cm)
30 g
water
1200 g
Vegetable stock paste (refer to the recipe in The Basic Cookbook)
1 tsp
basmati rice
200 g
asparagus
500 - 700 g
extra virgin olive oil
40 g

Lemon sabayon sauce

egg yolks
4
salt
½ tsp
ground black pepper
1 pinch
freshly squeezed lemon juice
10 g

Difficulty

easy

Nutrition per 1 portion

Protein 13 g

Calories 1685 kJ / 403 kcal

Fat 20 g

Fibre 3.2 g

Carbohydrates 41 g

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Australia and New Zealand

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