Asparagus With Black Pepper-Pecorino Zabaglione

Ingredients

24 jumbo asparagus spears, trimmed and bases peeled
1 shallot, minced
2 tablespoons sherry vinegar
1 teaspoon prepared mustard
1 2/3 tablespoons freshly ground pepper, plus more to taste
2/3 cup Marsala
1/2 cup heavy cream
10 flat-leaf parsley leaves, finely shredded

Preparation

1
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2
Set up an ice bath nearby.
3
Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath. Let cool, then transfer the asparagus to a plate lined with paper towels. Reserve the ice bath.
4
In a small bowl, combine the shallots, sherry vinegar, mustard, and salt and pepper to taste.
5
Gently whisk in the olive oil until the mixture is emulsified. Set aside.
6
To prepare the zabaglione, in a stainless-steel bowl, whisk the egg yolks, 2/3 tablespoon of the pepper, and the Marsala until foamy.
7
Place the bowl over simmering water and continue whisking until the mixture is thick, about 10 minutes.
8
Set the bowl over the ice bath and whisk until chilled, 4 to 5 minutes.
9
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.
10
Refrigerate until ready to serve.
11
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.
12
Spoon a dollop of the zabaglione onto each plate and sprinkle with the remaining tablespoon of cheese and parsley. Serve immediately.

Tools

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About

Courtesy of Mario Batali, this recipe is the perfect way to show case your spring asparagus. The only change i made from the original recipe was to add a little more pecorino cheese to add a sharp saltiness.
This recipe can be mostly made ahead and will wow your guests!

Yield:

4 servings

Added:

Thursday, March 24, 2011 - 12:35pm

Creator:

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