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Ingredients

• 3   large egg yolks
• 1   large egg
• 3 tablespoons  vin santo or other lightly sweet dessert wine
• 2 tablespoons  unsalted butter, softened
• 1 tablespoon  heavy cream
• 1 teaspoon  freshly ground pepper
•   Kosher salt
• 2 pounds  large asparagus
• 2 tablespoons  extra-virgin olive oil
• 3 tablespoons  freshly grated Parmigiano-Reggiano cheese

Description

Mario Batali Chars His Asparagus On The Grill, Then Serves It With A Super Rich Zabaglione Sauce Spiked With Black Pepper.

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