Asparagus with black pepper-pecorino zabaglione
Asparagus With Black Pepper-Pecorino Zabaglione is a gluten-free dish that serves as a delicious hor d'oeuvre. It covers 18% of your daily requirements of vitamins and minerals and is perfect for a special occasion or holiday meal.
Ingredients
asparagus spears
24 jumbo
egg yolk
4
flatleaf parsley
10
cream
119 ml
marsala wine
160 ml
mustard
1 tsp
extra virgin olive oil
6 Tbsps
pecorino
6 Tbsps
black pepper
1.67 Tbsps
shallot
1
sherry vinegar
2 Tbsps
Method
- Bring 6 quarts of water to a boil and add 2 tablespoons of salt.Set up an ice bath nearby.Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath.
- Let cool, then transfer the asparagus to a plate lined with paper towels. Reserve the ice bath.In a small bowl, combine the shallots, sherry vinegar, mustard, and salt and pepper to taste.Gently whisk in the olive oil until the mixture is emulsified. Set aside.To prepare the zabaglione, in a stainless-steel bowl, whisk the egg yolks, 2/3 tablespoon of the pepper, and the Marsala until foamy.
- Place the bowl over simmering water and continue whisking until the mixture is thick, about 10 minutes.Set the bowl over the ice bath and whisk until chilled, 4 to 5 minutes.Whip the cream until stiff peaks form. Carefully fold the whipped cream, 4 tablespoons of the Pecorino Romano, and 1 tablespoon of the pepper into the chilled zabaglione.Refrigerate until ready to serve.To assemble the dish, place 6 spears of asparagus on each of 4 chilled dinner plates. Stir the parsley into the vinaigrette and drizzle it around and across the asparagus.Spoon a dollop of the zabaglione onto each plate and sprinkle with the remaining tablespoon of cheese and parsley.
- Serve immediately.
Nutrition:
Carbs
13 g
Fat
38 g
Protein
8 g
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