Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds medium asparagus (30 to 34 spears)
6 XL egg yolks
1 XL egg
1/2 cup Vin Santo or other dry fragrant wine
3 tablespoons sweet butter -- softened
3 tablespoons heavy cream -- warmed slightly
1/4 cup freshly grated Parmesan cheese
1 tablespoon 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.
