Asparagus With Black Pepper-Pecorino Zabaglione

Asparagus With Black Pepper-Pecorino Zabaglione requires around 45 minutes from start to finish. For $2.48 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 471 calories, 9g of protein, and 39g of fat each. It is a good option if you're following a gluten free diet. 5 people found this recipe to be yummy and satisfying. It works well as a hor d'oeuvre. It is brought to you by Foodista. Head to the store and pick up sherry vinegar, egg yolks, heavy cream, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Similar recipes are Grilled Asparagus with Pepper Zabaglione, Spaghetti With Pecorino Romano And Black Pepper, and Spaghetti with Pecorino Romano and Black Pepper.

  • Serves: 4
  • Time: 45 Mins
  • Category: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
  • Health Rating: 11.0

Ingredients


Table
Grid

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.

Ingredients:

  • asparagus
  • water
  • salt
  • ice

Equipment:

  • tongs

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.

Ingredients:

  • salt and pepper
  • sherry vinegar
  • asparagus
  • egg yolk
  • olive oil
  • shallot
  • marsala
  • mustard
  • pepper
  • ice

Equipment:

  • paper towels
  • whisk
  • bowl

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.

Ingredients:

  • pecorino romano
  • whipped cream
  • vinaigrette
  • asparagus
  • parsley
  • cheese
  • pepper
  • cream
  • water
  • ice

Equipment:

  • whisk
  • bowl

Step 4: Serve immediately.


Dietary Information

  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories470.84 kcal23.54%
Fat38.8 g59.68%
Saturated Fat12.82 g80.15%
Carbohydrates13.86 g4.62%
Net Carbohydrates10.88 g3.96%
Sugar6.49 g7.21%
Cholesterol235.82 mg78.61%
Sodium129.61 mg5.64%
Alcohol6.12 g100.0%
Alcohol %3.34 %100.0%
Protein8.83 g17.66%
Vitamin K98.98 µg94.27%
Vitamin A1679.18 IU33.58%
Vitamin E4.92 mg32.77%
Manganese0.56 mg28.04%
Selenium15.09 µg21.56%
Folate84.35 µg21.09%
Phosphorus209.07 mg20.91%
Vitamin B20.33 mg19.43%
Iron3.37 mg18.74%
Calcium167.18 mg16.72%
Copper0.26 mg13.15%
Vitamin B10.2 mg13.06%
Fiber2.98 g11.94%
Vitamin C9.42 mg11.42%
Potassium358.01 mg10.23%
Vitamin B60.2 mg9.95%
Vitamin D1.49 µg9.9%
Vitamin B50.99 mg9.89%
Zinc1.32 mg8.78%
Vitamin B120.48 µg8.04%
Magnesium30.83 mg7.71%
Vitamin B31.13 mg5.67%