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Grilled Asparagus with Pepper Zabaglione

Elizabeth Gilbert spends hours in Rome's formaggerie (cheese shops) and markets, selecting goat cheese, fresh brown eggs and "a bunch of thin, bright asparagus" for "a masterpiece of lunch, a true expression of the art of making something out of nothing." Mario Batali chars his asparagus on the grill, then serves it with a superrich zabaglione sauce spiked with black pepper.

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