Warm Asparagus With A Black Pepper Parmesan Zabaglione

Serving Size : 4
Ingredients

for prepare Warm Asparagus With A Black Pepper Parmesan Zabaglione

:

Amount	Measure	Ingredient - Preparation Method
2	pounds	medium asparagus - (30 to 34 spears)
6		extra large egg yolks
1		extra large egg
1/2	cup	vin santo
or other dry fragrant wine warm asparagus with a black pepper parmesan zabaglione
3	tablespoons	sweet butter - room temperature
3	tablespoons	heavy cream - warmed slightly
1/4	cup	freshly-grated parmesan cheese
1	tablespoon	freshly-ground black pepper

Wash asparagus and snap off stem ends with fingers. In a double boiler (large enough to hold asparagus in the 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5680)

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