Asparagus With Black Pepper-pecorino Zabaglione


Kosher salt
24 jumbo asparagus spears, trimmed and bases peeled
1 shallot, minced
2 tablespoons sherry vinegar
1 teaspoon prepared mustard
1 2/3 tablespoons freshly ground pepper, plus more to taste
6 tablespoons extra-virgin olive oil
5 egg yolks
2/3 cup Marsala
1/2 cup heavy cream
6 tablespoons freshly grated Pecorino Romano cheese
10 flat-leaf parsley leaves, finely shredded


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