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