This was one of the dishes I made when I had my great idea to cook a gourmet type meal for Kevin the other night. I have been making so many pasta dishes, soups, and Mexican food, I figured some red meat and fancy sides would put a smile on his face. Well I didn’t count on the smile being one that came from watching me run like a chicken with my head cut off in the kitchen trying to get everything done at once. That smile is not a fun smile for me.
Not that he complains, well OK he does complain but I know it is just to stir me up and make me crazy, but I do know his true love, aside from me I hope, is steak. A nice big ribeye steak preferably, cooked just enough to get it to lay still on the plate. We do both share a love for rare meat. I used to tell waitresses I wanted my steak cooked just long enough that a good vet could get it back on it’s feet in a few minutes!
Sorry to gross anyone out that doesn’t like their meat that way. I will go back to the meal. Ribeye is too pricey to eat all of the time, so I have been trying to find steaks that he will enjoy without saying they are too chewy. Hangar steak is one of them but they are too hard to find. So flat iron steak is another way to go. Especially when it is cooked medium rare it is very tender and not chewy at all. I am really not much of a red meat lover anymore but this is one of those steaks I do enjoy.
So now I can’t just salt and pepper the steak and cook it right? I mean that is great once in a while but I seriously doubt it would make for an interesting post for you all. Kevin doesn’t like sauces much but I figured a nice red wine sauce with a little bite of mustard would compliment the steak and make him smile. I was right, he loved the sauce YAY!! (See the steak recipe here)
Oops, I need to talk about the asparagus right? Sorry, got side tracked. If you want to see the recipe for the steak I have been babbling about take a look here.
One thing we do both agree on is that asparagus is one of our favorite veggies. Normally I just steam it and then toss it in a hot skillet with a bit of olive oil, or sesame oil, and salt and pepper. Simple and tasty. But again I was trying to be “gourmet” so I decided to do a sabayone, and of course you have to have bacon right? I was very nervous about trying a sauce I had never made before but determined to make it.
I was really surprised at how easy it was to make. Except for having to whisk for about 4 minutes non stop, good upper arm work out, this was a pretty easy dish to get together.
Neither one of us had ever had sabayone before so it was fun to try something new. Big plus was we both really really liked it. I almost made it again for Christmas.
Asparagus with Bacon Sabayone
4 strips bacon, chopped
1 bunch asparagus, woody ends trimmed
4 eggs yolks
3 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons chives, chopped
Cook bacon until crisp. Transfer to a paper towel to drain, reserve the drippings
Bring a pot of water to boil, add salt and asparagus. Cook for 4 to 5 minutes, drain and reserve.
Combine egg yolks, water, vinegar, mustard, and cayenne pepper in a heat proof bowl set over a simmering pot of water. Whisk until sauce thickens, about 4 minutes. Remove from the heat and whisk in 1 tablespoon bacon drippings. Add salt and pepper if needed.
Serve sauce over asparagus and top with reserved bacon and chives.
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