Asparagus With Black Pepper-Pecorino Zabaglione

The recipe Asparagus With Black Pepper-Pecorino Zabaglione can be made in about 45 minutes. This recipe serves 4. One serving contains 471 calories, 9g of protein, and 39g of fat. For $2.48 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 5 would say it hit the spot. This recipe from Foodista requires pecorino romano cheese, marsala, olive oil, and shallot. It is a good option if you're following a gluten free diet. It works well as a budget friendly hor d'oeuvre. Overall, this recipe earns a pretty good spoonacular score of 58%. Try Grilled Asparagus with Pepper Zabaglione, Fusilli with Pecorino Romano and Black Pepper, and Spaghetti with Pecorino Romano and Black Pepper for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2. Set up an ice bath nearby.
3. 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.
4. In a small bowl, combine the shallots, sherry vinegar, mustard, and salt and pepper to taste.
5. Gently whisk in the olive oil until the mixture is emulsified. Set aside.
6. To prepare the zabaglione, in a stainless-steel bowl, whisk the egg yolks, 2/3 tablespoon of the pepper, and the Marsala until foamy.
7. Place the bowl over simmering water and continue whisking until the mixture is thick, about 10 minutes.
8. Set the bowl over the ice bath and whisk until chilled, 4 to 5 minutes.
9. 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.
10. Refrigerate until ready to serve.
11. 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.
12. Spoon a dollop of the zabaglione onto each plate and sprinkle with the remaining tablespoon of cheese and parsley. Serve immediately.

 

Step by step:

1. 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.

2. 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.

3. 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.

4. Serve immediately.

Nutrition Information:

covered percent of daily need