Asparagus With Black Pepper-Pecorino Zabaglione
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 58.81
- Health score: 11.00
- Weight Watcher points: 17.00
Summary
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.
Ingredients
asparagus spears24 jumbo
egg yolks4
flat-leaf parsley leaves10
heavy cream0.5 cup
marsala0.6666667 cup
mustard1 teaspoon
olive oil6 tablespoons
pecorino romano cheese6 tablespoons
pepper1.6666666 tablespoons
shallot1
sherry vinegar2 tablespoons
Instructions
Step 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.
Step 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.
Step 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.
Step 4
Serve immediately.
Categories
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free