Title: Warm Asparagus With A Black Pepper Parmesan Z
Categories: New, Text, Import
Yield: 4 servings
2 lb medium asparagus -- (30 to
34 spears)
6 extra large egg yolks
1 extra large egg
1/2 c Vin Santo or other dry
: fragrant wine
3 TB sweet butter, -- softened to
: room temperature
3 TB heavy cream, -- warmed
: slightly
1/4 c freshly grated Parmesan
: cheese
1 TB freshly ground black pepper
: Salt to taste
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.
