| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | lb | Medium asparagus, 30 to 34 |
| spears | ||
| 6 | Extra large egg yolks | |
| 1 | Extra large egg | |
| 1/2 | c | Vin Santo or other dry |
| fragrant wine | ||
| 3 | T | Sweet butter, softened to |
| room temperature | ||
| 3 | T | Heavy cream, warmed |
| slightly | ||
| 1/4 | c | Freshly grated Parmesan |
| cheese | ||
| 1 | T | Freshly ground black pepper |
| Salt to taste |
INSTRUCTIONS
Wash asparagus and snap off stem ends with fingers. In a double boiler (large enough to hold asparagus in water portion), combine yolks, egg and wine with whisk, stirring vigorously until frothy mixture forms. Remove egg mixture from heat and drop asparagus into bottom half of pan and cook 1 minute and 15 seconds. Meanwhile, whisk butter, cream, Parmesan and black pepper into egg mixture and season with salt. remove and drain asparagus and divide among four plates. Divide the sauce, sprinkle with fresh cracked pepper and serve. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5680 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1370
Calories From Fat: 735
Total Fat: 84g
Cholesterol: 239.1mg
Sodium: 6522.1mg
Potassium: 2489.4mg
Carbohydrates: 69.3g
Fiber: 20.1g
Sugar: 5.4g
Protein: 102g