Most of you will have read, yesterday, that the whale eye sockets
One of my favourite TV chefs is Mario Batali. This is his recipe for asparagus.
Grilled Asparagus with Pepper Zabaglione
3 large egg yolks1 large egg
2 Tbs unsalted butter, softened
1 Tbs heavy cream
1 tsp freshly ground pepper
2 lbs large asparagus
2 Tbs extra-virgin olive oil
3 Tbs freshly grated Parmigiano-Reggiano cheese
1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.
Author: Mario Batali
Have a great day.