Ingredients3 Large Egg Yolk1 Large Egg3 Tbsp Vin Santo Or Other Lightly Sweet Dessert Wine2 Tbsp Unsalted Butter Softened1 Tbsp Heavy Cream1 Tsp Freshly Ground Pepper Kosher Salt2 Lb Large Asparagus2 Recipes
GRILLED ASPARAGUS WITH PEPPER ZABAGLIONE
Mario Batali chars his asparagus on the grill, then serves it with a super-rich zabaglione sauce spiked with black pepper.
Categories Mario Batali savory zabaglione asparagus with sauce grilled asparagus savory sabayon asparagus with cream sauce
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
- In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
- In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
- Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano, and serve.
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