Warm asparagus with a black pepper parmesan zabaglione

1 Servings

Ingredients

Quantity Ingredient
2 pounds Medium asparagus; (30 to 34 spears)
6 Extra large egg yolks
1 Extra large egg
½ cup Vin Santo or other dry fragrant wine
3 tablespoons Sweet butter,; softened to room temperature
3 tablespoons Heavy cream,; warmed slightly
¼ cup Freshly grated Parmesan cheese
1 tablespoon Freshly ground black pepper
Salt to taste

Directions

Wash asparagus and snap off stem ends with fingers. In a double boiler (large enough to hold asparagus in water portion), combine yolks, egg and wine with whisk, stirring vigorously until frothy mixture forms. Remove egg mixture from heat and drop asparagus into bottom half of pan and cook 1 minute and 15 seconds.

Meanwhile, whisk butter, cream, Parmesan and black pepper into egg mixture and season with salt. remove and drain asparagus and divide among four plates. Divide the sauce, sprinkle with fresh cracked pepper and serve.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5680 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak <meginny@...>

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