Grilled Asparagus with Pepper Zabaglione

Name: Grilled Asparagus with Pepper Zabaglione
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams asparagus; 1 large egg; 3 larges egg yolks; 1 Tbsp heavy cream; 6 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 3 Tbsps freshly grated Parmigiano-Reggiano cheese; 1 teaspoon freshly ground pepper; 2 Tbsps unsalted butter, softened; 3 Tbsps vin santo or other lightly sweet dessert wine

Grilled Asparagus with Pepper Zabaglione might be just the side dish you are searching for. This gluten free and primal recipe serves 6. One serving contains 164 calories, 7g of protein, and 13g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

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.

Ingredients you will need

Egg Yolk

Vin Santo

Sauce

Water

Egg

Equipment you will use

Grill Pan

Sauce Pan

Grill

Whisk

Bowl

Remove the bowl of sauce from the heat.

Ingredients you will need

Sauce

Equipment you will use

Bowl

In a small bowl, mix the butter with the heavy cream and pepper.

Ingredients you will need

Heavy Cream

Butter

Pepper

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Bowl

Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.

Ingredients you will need

Cream

Sauce

Salt

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Whisk

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.

Ingredients you will need

Asparagus

Olive Oil

Salt

Equipment you will use

Grill

Bowl

Transfer the asparagus to plates.

Ingredients you will need

Asparagus

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.

Ingredients you will need

Parmigiano Reggiano