Asparagus with Prosciutto and Lemon Sabayon


Serves 4

  • 1 bunch asparagus (about 1 pound), trimmed
  • Coarse salt
  • 1/4 cup heavy cream
  • 4 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1/4 pound thinly sliced prosciutto di Parma
  • Finely grated lemon zest, for garnish
  • Freshly ground pepper, to taste


An Airy, Savory Lemon Sabayon And Slices Of Silken Prosciutto Liberate Spring Asparagus From Its Typical Accompaniment Of Hollandaise Sauce.

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