Grilled Asparagus with Pepper Zabaglione

Mario Batali chars his asparagus on the grill, then serves it with a superrich zabaglione sauce spiked with black pepper.


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  • Total Time:
  • Servings: 6

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  • 3 large egg yolks
  • 1 large egg
  • 3 tablespoons vin santo or other lightly sweet dessert wine
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon heavy cream
  • 1 teaspoon freshly ground pepper
  • Kosher salt
  • 2 pounds large asparagus
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese

How to make this recipe

  1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.

  2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.

  3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.

  4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

Suggested Pairing

Asparagus usually pairs best with white wine, but Dan Amatuzzi chooses a fruity Tuscan red, like a Morellino di Scansano.

Contributed By Photo © John Kernick Published April 2010

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