Grilled Asparagus with Pepper Zabaglione Recipe

Name: Grilled Asparagus with Pepper Zabaglione
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg yolks; 1 large egg; 3 tablespoons vin santo or other lightly sweet dessert wine; 2 tablespoons unsalted butter, softened; 1 tablespoon heavy cream; 1 teaspoon freshly ground pepper; Kosher salt; 2 pounds large asparagus; 2 tablespoons extra-virgin olive oil; 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Servings: persons

3 large egg yolks
1 large egg
3 tablespoons vin santo or other lightly sweet dessert wine
2 tablespoons unsalted butter, softened
1 tablespoon heavy cream
1 teaspoon freshly ground pepper
Kosher salt
2 pounds large asparagus
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmigiano-Reggiano cheese

1
Light a grill or heat a grill pan.
2
In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo.
3
Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes.
4
Remove the bowl of sauce from the heat.
5
In a small bowl, mix the butter with the heavy cream and pepper.
6
Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated.
7
Season the zabaglione with salt and keep warm.
8
In a large bowl, toss the asparagus with the olive oil and season with salt.
9
Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes.
10
Transfer the asparagus to plates.
11
Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute.
12
Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large egg yolks, 1 large egg, 3 tablespoons vin santo or other lightly sweet dessert wine, 2 tablespoons unsalted butter, softened, and more.

Yes, Grilled Asparagus with Pepper Zabaglione 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.

Grilled Asparagus with Pepper Zabaglione

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