Directions

In a large stainless-steel bowl, mix the egg yolks well with the Prosecco, the very fine grated Grana Padano and the saffron. Place the bowl on bain-marie and cook gently while whisking to create custard like sabayon. Never allow the water to reach boiling point or it will scramble the eggs.

Once thick and creamy remove from the heat and add salt and pepper to taste. Let it cool and keep aside.

Wash and trim your vegetables. Remove the woody end of the asparagus and peel the rest of the asparagus with a potato peeler. Blanch them in salted boiling water for 30 seconds and let them cool in iced water to retain the color.

Be very gentle when washing the flowers, don’t do it under running water but use a bowl of cold water. Remove the pistils inside the courgette flowers and dress both the blanched asparagus and courgettes with a drizzle of oil, a touch of salt and pepper and a few thyme leaves. Add chopped garlic if it is to your taste.

Grill  the asparagus on a BBQ if available or fry in a non-stick pan for a couple of minutes on high heat, until colored and golden. Bake the courgettes at 180 for 3 minutes until golden. Remember that these seasonal veggies are always nicer if they retain a little bit of bite, so be careful to not overcook them.

Plate the hot vegetable on a large dish, dress with a drizzle of olive oil and garnish with rocket salad and fresh herbs. Finish off with shaved Grana Padano cheese.

Serve the cold sabayon on the side and use it as a mayonnaise to dress the vegetable.

Enjoy it with a nice cold glass of DOC Prosecco brut!

Recipe by Danilo Cortellini

Tips

Se non sono disponibili le zucchine con i fiori, possono essere utilizzate le zucchine normali.