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Asparagus With Black Pepper-Pecorino Zabaglione

 
One serving costs about $2.48

$2.48 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:58%

Spoonacular Score: 58%

 

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.

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Gosset Celebris Extra Brut rosé with a 5 out of 5 star rating seems like a good match. It costs about 215 dollars per bottle.

Gosset Celebris Extra Brut Rose

This cuvee is designed to appeal to the most discerning palate and,more generally, anyone looking for a touch of romance in their apéritif. Its freshness, with notes of red fruit (strawberry, raspberry and redcurrant), provides a smooth, comfortable sensation that lingers with hints of pink grapefruit.This champagne can be served as an accompaniment to carefullychosen dishes such as salmon, a strawberry and tomato gazpacho with basil, or panfriedscampi.

» Get this wine on Wine.com

Ingredients

Servings:
24 jumbo
24 jumbo trimmed asparagus spears
trimmed asparagus spears
4
4  egg yolks
egg yolks
10
10  shredded flat-leaf parsley leaves
shredded flat-leaf parsley leaves
0.5 cup
0.5 cup heavy cream
heavy cream
0.67 cup
0.67 cup marsala
marsala
1 tsp
1 tsp cooked mustard
cooked mustard
6 Tbsps
6 Tbsps olive oil
olive oil
6 Tbsps
6 Tbsps pecorino romano cheese
pecorino romano cheese
6 Tbsps
6 Tbsps pecorino romano cheese
pecorino romano cheese
1.67 Tbsps
1.67 Tbsps pepper
pepper
1
1  shallot
shallot
2 Tbsps
2 Tbsps sherry vinegar
sherry vinegar
24 jumbo trimmed asparagus spears
24 jumbo
trimmed asparagus spears
4  egg yolks
4
egg yolks
10  shredded flat-leaf parsley leaves
10
shredded flat-leaf parsley leaves
0.5 cup heavy cream
0.5 cup
heavy cream
0.67 cup marsala
0.67 cup
marsala
1 tsp cooked mustard
1 tsp
cooked mustard
6 Tbsps olive oil
6 Tbsps
olive oil
6 Tbsps pecorino romano cheese
6 Tbsps
pecorino romano cheese
6 Tbsps pecorino romano cheese
6 Tbsps
pecorino romano cheese
1.67 Tbsps pepper
1.67 Tbsps
pepper
1  shallot
1
shallot
2 Tbsps sherry vinegar
2 Tbsps
sherry vinegar

Equipment

paper towels
paper towels
whisk
whisk
tongs
tongs
bowl
bowl
paper towels
paper towels
whisk
whisk
tongs
tongs
bowl
bowl


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.63
Ingredient
24 jumbos trimmed asparagus spears
4 egg yolks
10 shredded flat-leaf parsley leaves
½ cups heavy cream
⅔ cups marsala
1 teaspoon cooked mustard
6 tablespoons olive oil
6 tablespoons pecorino romano cheese
6 tablespoons pecorino romano cheese
1.6666666269302368 tablespoons pepper
1 shallot
2 tablespoons sherry vinegar
Price
$3.40
$0.96
$0.40
$0.65
$1.74
$0.03
$1.00
$0.60
$0.60
$0.30
$0.14
$0.70
$10.51

Nutritional Information

Quickview
499 Calories
11g Protein
40g Total Fat
14g Carbs
11% Health Score
Limit These
Calories
499k
25%

Fat
40g
63%

  Saturated Fat
14g
88%

Carbohydrates
14g
5%

  Sugar
6g
7%

Cholesterol
243mg
81%

Sodium
219mg
10%

Alcohol
6g
34%

Get Enough Of These
Protein
11g
22%

Vitamin K
99µg
94%

Vitamin A
1710IU
34%

Vitamin E
4mg
33%

Manganese
0.56mg
28%

Phosphorus
266mg
27%

Calcium
246mg
25%

Selenium
16µg
23%

Folate
84µg
21%

Vitamin B2
0.36mg
21%

Iron
3mg
19%

Copper
0.27mg
13%

Vitamin B1
0.2mg
13%

Fiber
2g
12%

Vitamin C
9mg
11%

Potassium
364mg
10%

Vitamin B6
0.21mg
10%

Vitamin B5
1mg
10%

Vitamin D
1µg
10%

Zinc
1mg
10%

Vitamin B12
0.57µg
9%

Magnesium
33mg
8%

Vitamin B3
1mg
6%

covered percent of daily need

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