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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 vegetarian,gluten-free,gluten free,lacto ovo vegetarian
spoonacular Score:54%

Spoonacular Score: 54%

 

This recipe makes 4 servings with 472 calories, 9g of protein, and 39g of fat each. For $2.48 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 5 people were impressed by this recipe. If you have shallot, sherry vinegar, marsala, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Similar recipes include Grilled Asparagus with Pepper Zabaglione, Spaghetti With Pecorino Romano And Black Pepper, and Fusilli with Pecorino Romano and Black Pepper.

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 cups
0.5 cups heavy cream
heavy cream
0.67 cups
0.67 cups 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
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 cups heavy cream
0.5 cups
heavy cream
0.67 cups marsala
0.67 cups
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
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: $2.48
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
1.6666666666666665 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
$0.30
$0.14
$0.70
$9.91

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

Disclaimer

Nutritional Information

Quickview
472 Calories
8g Protein
39g Total Fat
13g Carbs
12% Health Score
Limit These
Calories
472
24%

Fat
39g
60%

  Saturated Fat
12g
80%

Carbohydrates
13g
5%

  Sugar
5g
6%

Cholesterol
243mg
81%

Sodium
133mg
6%

Alcohol
6g
34%

Get Enough Of These
Protein
8g
17%

Vitamin K
98µg
94%

Vitamin A
1679IU
34%

Vitamin E
4mg
33%

Manganese
0.56mg
28%

Folate
84µg
21%

Phosphorus
210mg
21%

Selenium
14µg
20%

Iron
3mg
19%

Vitamin B2
0.31mg
18%

Calcium
166mg
17%

Vitamin B1
0.2mg
13%

Copper
0.26mg
13%

Fiber
2g
12%

Vitamin C
9mg
11%

Potassium
351mg
10%

Vitamin B5
0.99mg
10%

Vitamin B6
0.2mg
10%

Zinc
1mg
9%

Vitamin B12
0.49µg
8%

Vitamin D
1µg
8%

Magnesium
30mg
8%

Vitamin B3
1mg
6%

covered percent of daily need

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