Warm Asparagus with a Black Pepper Parmesan Zabaglione

1. 1

   Wash asparagus and snap off stem ends with fingers.

2. 2

   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.

3. 3

   Remove egg mixture from heat and drop asparagus into bottom half of pan and cook 1 minute and 15 seconds.

4. 4

   Meanwhile, whisk butter, cream, Parmesan and black pepper into egg mixture and season with salt.

5. 5

   Remove, drain asparagus and divide among four plates.

6. 6

   Divide the sauce, sprinkle with fresh cracked pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.