Courtesy of Mario Batali, this recipe is the perfect way to show case your spring asparagus. The only change i made from the original recipe was to add a little more pecorino cheese to add a sharp saltiness.
This recipe can be mostly made ahead and will wow your guests!
- Kosher salt
- 24 jumbo asparagus spears, trimmed and bases peeled
- 1 shallot, minced
- 2 tablespoons sherry vinegar
- 1 teaspoon prepared mustard
- 1 2/3 tablespoons freshly ground pepper, plus more to taste
- 6 tablespoons extra-virgin olive oil
- 5 egg yolks
- 2/3 cup Marsala
- 1/2 cup heavy cream
- 6 tablespoons freshly grated Pecorino Romano cheese
- 10 flat-leaf parsley leaves, finely shredded
- 1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
- 2. Set up an ice bath nearby.
- 3. Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath. Let cool, then transfer the asparagus to a plate lined with paper towels. Reserve the ice bath.
- 4. In a small bowl, combine the shallots, sherry vinegar, mustard, and salt and pepper to taste.
- 5. Gently whisk in the olive oil until the mixture is emulsified. Set aside.
- 6. To prepare the zabaglione, in a stainless-steel bowl, whisk the egg yolks, 2/3 tablespoon of the pepper, and the Marsala until foamy.
- 7. Place the bowl over simmering water and continue whisking until the mixture is thick, about 10 minutes.
- 8. Set the bowl over the ice bath and whisk until chilled, 4 to 5 minutes.
- 9. 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.
- 10. Refrigerate until ready to serve.
- 11. 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.
- 12. Spoon a dollop of the zabaglione onto each plate and sprinkle with the remaining tablespoon of cheese and parsley. Serve immediately.