Instructions: First make the sauce base:
Cook the chopped shallot, the star anise and 3 or 4 sprigs of tarragon in the vegetable stock and wine mixture until the shallot is softened and the flavour is intensified. Season carefully. Strain into a clean pan.

Cook the asparagus with a dash of water, a little salt, the sugar and the butter over a high heat keeping it moving in the buttery liquor until softened. It will take about a minute.

Meanwhile, whisk the yolks in a bowl over a pan of hot water until frothy.

Add the hot stock or water gradually whisking all the time to form a sabayon.

Add the rest of the chopped tarragon and the chives to the sauce and fold in enough sabayon to make a frothy sauce. Strain the asparagus and serve with the sauce poured around.

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