Warm Asparagus with a Black Pepper Parmesan Zabaglione

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Warm Asparagus with a Black Pepper Parmesan Zabaglione Ingredients

2 lb Medium asparagus; (30 to 34	3 tb Heavy cream,; warmed
6 Extra large egg yolks	1/4 c Freshly grated Parmesan
1 Extra large egg	1 tb Freshly ground black pepper
1/2 c Vin Santo or other dry	Salt to taste
3 tb Sweet butter,; softened to

Instructions for Warm Asparagus with a Black Pepper Parmesan Zabaglione

Wash asparagus and snap off stem ends with fingers. In a double boiler (large enough to hold asparagus in water portion), combine yolks, egg and wine with whisk, stirring vigorously until frothy mixture forms. Remove egg mixture from heat and drop asparagus into bottom half of pan and cook 1 minute and 15 seconds. Meanwhile, whisk butter, cream, Parmesan and black pepper into egg mixture and season with salt. remove and drain asparagus and divide among four plates. Divide the sauce, sprinkle with fresh cracked pepper and serve. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5680 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak

Main Ingredient: PepperCuisine: Uncategorized

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