Black Pepper Sabayon On Asparagus Spears -May – a delicious recipe with TBL, TBL white onion, mayonnaise, sour cream, TBL whipping cream, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
-Place peppercorns in heavy resealable plastic bag, crush coarsely with mallet
2
-Heat heavy small skillet over medium heat
3
Add peppercorns and onion
4
-Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes
5
-Whisk Mayo, sour cream, whipping cream, and vinegar in a small bowl to blend. Stir in peppercorn mixture. Season sabayon to taste with salt.
6
-Preheat broiler.
7
-Butter 13x9x2 inch glass baking dish or broiler proof casserole
8
-Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes.
9
-Drain well and pat dry.
10
-Arrange asparagus in single layer in prepared dish. Spread with sabayon. Broil until sauce turns golden, about 2 minutes.
11
- Serve with lemon wedges.
488
kcal
Calories
44
g
Fat
18
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Sabayon, 1 TBL whole black peppercorns, 2 TBL white onion finely chopped, 1/2 cup mayonnaise, and more.
Yes, Black Pepper Sabayon On Asparagus Spears -May falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
