| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
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 |
tb |
Sweet butter, softened |
| 3 |
tb |
Heavy cream, warmed slightly |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 1 |
tb |
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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