Name: Grilled Asparagus with Pepper Zabaglione
Yield: 6
Ingredients: 3 large egg yolks -; 1 large egg -; 3 tbsp. vin santo or other lightly sweet dessert wine -; 2 tbsp. unsalted butter -; 1 tbsp. heavy cream -; 1 tsp. freshly ground pepper -; Kosher salt -; 2 lb. large asparagus -; 2 tbsp. extra-virgin olive oil -; 3 tbsp. Freshly grated Parmigiano-Reggiano cheese -

Grilled Asparagus with Pepper Zabaglione

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Grilled Asparagus with Pepper Zabaglione

1. 3 large egg yolks -

2. 1 large egg -

3. 3 tbsp. vin santo or other lightly sweet dessert wine -

4. 2 tbsp. unsalted butter -

5. 1 tbsp. heavy cream -

6. 1 tsp. freshly ground pepper -

7. Kosher salt -

8. 2 lb. large asparagus -

9. 2 tbsp. extra-virgin olive oil -

10. 3 tbsp. Freshly grated Parmigiano-Reggiano cheese -

How to cook deliciously - Grilled Asparagus with Pepper Zabaglione

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.