Rating: 5 stars
1827 Ratings
  • 5 star values: 1827
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1,827 Ratings

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

Mario Batali
Mario Batali
April 2010

Gallery

Credit: © John Kernick

Recipe Summary test

total:
25 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement