Asparagus With Black Pepper-Pecorino Zabaglione
Asparagus With Black Pepper-Pecorino Zabaglione requires around 45 minutes from start to finish. For $2.48 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 471 calories, 9g of protein, and 39g of fat each. It is a good option if you're following a gluten free diet. 5 people found this recipe to be yummy and satisfying. It works well as a hor d'oeuvre. It is brought to you by Foodista. Head to the store and pick up sherry vinegar, egg yolks, heavy cream, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Similar recipes are Grilled Asparagus with Pepper Zabaglione, Spaghetti With Pecorino Romano And Black Pepper, and Spaghetti with Pecorino Romano and Black Pepper.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 24 jumbo asparagus spears
- 4 egg yolks
- 10 flat-leaf parsley leaves
- 0.5 cup heavy cream
- 0.6666667 cup marsala
- 1 teaspoon mustard
- 6 tablespoons olive oil
- 6 tablespoons pecorino romano cheese
- 1.6666666 tablespoons pepper
- 1 shallot
- 2 tablespoons sherry vinegar
Instructions
- 1
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.Set up an ice bath nearby.Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath.
- 2
Let cool, then transfer the asparagus to a plate lined with paper towels. Reserve the ice bath.In a small bowl, combine the shallots, sherry vinegar, mustard, and salt and pepper to taste.Gently whisk in the olive oil until the mixture is emulsified. Set aside.To prepare the zabaglione, in a stainless-steel bowl, whisk the egg yolks, 2/3 tablespoon of the pepper, and the Marsala until foamy.
- 3
Place the bowl over simmering water and continue whisking until the mixture is thick, about 10 minutes.Set the bowl over the ice bath and whisk until chilled, 4 to 5 minutes.Whip the cream until stiff peaks form. Carefully fold the whipped cream, 4 tablespoons of the Pecorino Romano, and 1 tablespoon of the pepper into the chilled zabaglione.Refrigerate until ready to serve.To assemble the dish, place 6 spears of asparagus on each of 4 chilled dinner plates. Stir the parsley into the vinaigrette and drizzle it around and across the asparagus.Spoon a dollop of the zabaglione onto each plate and sprinkle with the remaining tablespoon of cheese and parsley.
- 4
Serve immediately.