Black Pepper Sabayon on Asparagus Spears

1. 1

   Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet.

2. 2

   Heat heavy small skillet over medium heat.

3. 3

   Add peppercorns and onion.

4. 4

   Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes.

5. 5

   Whisk mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend.

6. 6

   Stir in peppercorn mixture.

7. 7

   Season sabayon to taste with salt.

8. 8

   Preheat broiler.

9. 9

   Butter 13x9x2-inch glass baking dish or broilerproof casserole.

10. 10

    Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes.

11. 11

    Drain well and pat dry.

12. 12

    Arrange asparagus in single layer in prepared dish.

13. 13

    Spread with sabayon.

14. 14

    Broil until sauce turns golden, about 2 minutes.

15. 15

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.