Ingredients
- 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
- 3 tablespoons freshly grated Pecorino Romano cheese
- 10 flat-leaf parsley leaves, finely shredded
Description
Food & Wine
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