Black Pepper Sabayon on Asparagus Spears |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 cup | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tablespoon whole black peppercorns | 2 tablespoons finely chopped white onion | 1/2 cup mayonnaise |
| 1/3 cup sour cream | 2 tablespoons whipping cream | 1 teaspoon white wine vinegar |
| 2 pounds large asparagus spears, trimmed | lemon wedges | |
| 1 | Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet. Heat heavy small skillet over medium heat. Add peppercorns and onion. Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes. Whisk mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend. Stir in peppercorn mixture. Season sabayon to taste with salt. |
| 2 | Preheat broiler. Butter 13x9x2-inch glass baking dish or broilerproof casserole. Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well and pat dry. Arrange asparagus in single layer in prepared dish. Spread with sabayon. Broil until sauce turns golden, about 2 minutes. Serve with lemon wedges. |