Ingredients

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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Bring 6 quarts of water to a boil and add 2 tablespoons of salt.Set up an ice bath nearby.Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath.
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Step 2

  • Let cool, then transfer the asparagus to a plate lined with paper towels. Reserve the ice bath.In a small bowl, combine the shallots, sherry vinegar, mustard, and salt and pepper to taste.Gently whisk in the olive oil until the mixture is emulsified. Set aside.To prepare the zabaglione, in a stainless-steel bowl, whisk the egg yolks, 2/3 tablespoon of the pepper, and the Marsala until foamy.
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Step 3

  • Place the bowl over simmering water and continue whisking until the mixture is thick, about 10 minutes.Set the bowl over the ice bath and whisk until chilled, 4 to 5 minutes.Whip the cream until stiff peaks form. Carefully fold the whipped cream, 4 tablespoons of the Pecorino Romano, and 1 tablespoon of the pepper into the chilled zabaglione.Refrigerate until ready to serve.To assemble the dish, place 6 spears of asparagus on each of 4 chilled dinner plates. Stir the parsley into the vinaigrette and drizzle it around and across the asparagus.Spoon a dollop of the zabaglione onto each plate and sprinkle with the remaining tablespoon of cheese and parsley.
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  • Length: 14 minutes

Step 4

  • Serve immediately.