Asparagus With Black Pepper-Pecorino Zabaglione

October 17, 2024

45

medium

4

  1. Blanch the Asparagus:
    • Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
    • Prepare an ice bath by filling a large bowl with ice water.
    • Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath to cool quickly.
    • Once cooled, place the asparagus on a plate lined with paper towels to drain. Reserve the ice bath for later use.
  2. Make the Vinaigrette:
    • In a small bowl, combine the shallots, sherry vinegar, Dijon mustard, and salt and pepper to taste.
    • Slowly whisk in the olive oil until the mixture emulsifies. Set aside.
  3. Prepare the Zabaglione:
    • In a stainless steel bowl, whisk the egg yolks, 2/3 tablespoon of pepper, and Marsala wine until foamy.
    • Place the bowl over simmering water (double boiler style) and continue whisking until the mixture thickens, about 10 minutes.
    • Once thick, transfer the bowl to the ice bath and whisk until the zabaglione cools, about 4 to 5 minutes.
  4. Fold in Whipped Cream and Cheese:
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cooled zabaglione along with 4 tablespoons of Pecorino Romano and 1 tablespoon of pepper.
    • Refrigerate the zabaglione until ready to serve.
  5. Assemble the Dish:
    • On 4 chilled dinner plates, arrange 6 spears of asparagus on each.
    • Stir the chopped parsley into the prepared vinaigrette and drizzle it over the asparagus.
    • Add a dollop of zabaglione onto each plate and sprinkle with the remaining 1 tablespoon of Pecorino Romano and parsley.

    Serve immediately.

Reviews

Ingredients:

Adjust Servings
24jumbo asparagus spears trimmed, peeled
4 egg yolks
10 flat-leaf parsley leaves shredded, finely
0.5cup heavy cream
0.6666667cup marsala
1teaspoon mustard prepared
6tablespoons olive oil extra-virgin
6tablespoons pecorino romano cheese freshly grated
1.6666666tablespoons pepper freshly ground, plus more to taste
1 shallot minced
2tablespoons sherry vinegar

Directions

1.
Blanch the Asparagus
1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. | 2. Prepare an ice bath by filling a large bowl with ice water. | 3. Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath to cool quickly. | 4. Once cooled, place the asparagus on a plate lined with paper towels to drain. Reserve the ice bath for later use.
Mark as complete
2.
Make the Vinaigrette
1. In a small bowl, combine the shallots, sherry vinegar, Dijon mustard, and salt and pepper to taste. | 2. Slowly whisk in the olive oil until the mixture emulsifies. Set aside.
Mark as complete
3.
Prepare the Zabaglione
1. In a stainless steel bowl, whisk the egg yolks, 2/3 tablespoon of pepper, and Marsala wine until foamy. | 2. Place the bowl over simmering water (double boiler style) and continue whisking until the mixture thickens, about 10 minutes. | 3. Once thick, transfer the bowl to the ice bath and whisk until the zabaglione cools, about 4 to 5 minutes.
Mark as complete
4.
Fold in Whipped Cream and Cheese
1. In a separate bowl, whip the heavy cream until stiff peaks form. | 2. Gently fold the whipped cream into the cooled zabaglione along with 4 tablespoons of Pecorino Romano and 1 tablespoon of pepper. | 3. Refrigerate the zabaglione until ready to serve.
Mark as complete
5.
Assemble the Dish
1. On 4 chilled dinner plates, arrange 6 spears of asparagus on each. | 2. Stir the chopped parsley into the prepared vinaigrette and drizzle it over the asparagus. | 3. Add a dollop of zabaglione onto each plate and sprinkle with the remaining 1 tablespoon of Pecorino Romano and parsley.
Mark as complete
6.
Serve immediately
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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