| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | lb | Medium asparagus, 30 to 34 |
| spears | ||
| 6 | XL egg yolks | |
| 1 | XL egg | |
| 1/2 | c | Vin Santo or other dry |
| fragrant wine | ||
| 3 | T | Sweet butter, softened |
| 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 Posted to MC-Recipe Digest V1 #364 Recipe by: MOLTO MARIO From: Sue <suechef@sover.net> Date: Thu, 2 Jan 1997 20:11:41 -0500 (EST)
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Nutrition (calculated from recipe ingredients)
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Calories: 1215
Calories From Fat: 589
Total Fat: 67.4g
Cholesterol: 177.4mg
Sodium: 6505mg
Potassium: 2455.7mg
Carbohydrates: 68g
Fiber: 20.1g
Sugar: 5.4g
Protein: 101.1g