Crispy asparagus & sabayon sauce

Step 1: Saffron Sabayon Sauce

1. Put the egg yolks into a different saucepan. Add 5 tablespoonfuls of water, the saffron, mild chili powder and a pinch of salt.
2. Whisk.
3. Put the saucepan of egg yolks in a bain-marie of simmering water and cook while whisking constantly and gradually blending in the court-bouillon reduction. The sauce should be frothy and smooth.

Step 2: Asparagus

1. Steam the asparagus for 5 min. Leave to cool.
2. Flour the asparagus and dip them into the egg yolk and then into the breadcrumbs.
3. Fry the asparagus for 3 min in oil heated to 170°C.

Step 3: Plating-Up

Arrange the asparagus on a plate and add the sabayon sauce on the side.