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Asparagus with Choron Sauce

Asparagus with Choron Sauce

Asparagus with Choron Sauce

Recipe Type: Emeril Power AirFryer 360

Servings: 4


  • 0.333333 cup White wine vinegar
  • 1 tablespoon minced shallots
  • 0.5 teaspoon black peppercorns
  • 3 tablespoon chopped tarragon leaves
  • 3 Egg yolks
  • 2 teaspoon warm water
  • 1 cup clarified butter
  • 0 salt
  • 0 ground white pepper
  • 0.25 cup seeded and diced tomatoes
  • 1 pound asparagus


1. Place a small saucepan on the stove top. Combine the white wine vinegar, shallots, peppercorns and 2 tbsp. tarragon leaves in the saucepan and bring to a boil over medium-high heat. Cook until reduced by two thirds (about 3 mins.).

2. Remove the saucepan from the heat and strain the sauce into a heatproof bowl. Add the egg yolks and water and whisk to incorporate. Set the bowl over a pan with simmering water on the stove top and continue to whisk until the egg starts to thicken (2–3 mins.).

3. Remove the bowl from the heat and slowly drizzle a little of the clarified butter into the bowl while whisking constantly to incorporate. Return the bowl to the heat, whisk, and when the egg starts to thicken again, continue to add more of the butter to the egg. Continue this on-the-heat, off-the-heat pattern until all the clarified butter is incorporated.

4. Season with the salt and white pepper, fold the tomatoes into the sauce, and add the rest of the tarragon. Keep the sauce warm while you cook the asparagus (do not allow the sauce to boil or it will separate).

5. Place the asparagus on the Crisper Tray. Slide the Crisper Tray into Shelf Position 2. Select the Airfry setting (400° F/205° C). Set the cooking time to 8 mins. Press the Start Button to begin the cooking cycle.

6. When the cooking time is complete, transfer the asparagus to a serving plate, ladle the sauce over the asparagus, and serve warm.