Asparagus with Savory Zabaglione

The asparagus with savory zabaglione is a refined and tasty spring dish. Here is the recipe:

Ingredients

• Fresh asparagus, about 500 g
• 4 egg yolks
• 1/2 glass of dry white wine (preferably Italian, such as Vernaccia or Soave)
• Salt to taste
• White pepper to taste
• Butter, about 30 g

Preparation

1. Begin by cleaning the asparagus, removing the woodiest part of the stem and washing them under running water. Steam them or cook in a pot with slightly salted water until they become soft but still crunchy, which should take about 5-7 minutes depending on the thickness of the asparagus.

2. While the asparagus is cooking, prepare the savory zabaglione. In a heat-proof bowl, whisk the egg yolks with the salt and pepper.

3. Heat the white wine in a small pot until warm, but do not let it reach boiling point.

4. Place the bowl with the egg yolks over a pot with simmering water for a double boiler, making sure that the bottom of the bowl does not touch the water. Pour the warm wine over the egg yolks and continue to whisk vigorously until the mixture becomes frothy and thickens, forming a zabaglione. This process may take about 8-10 minutes.

5. Remove the zabaglione from the double boiler and if you wish, add a piece of butter to make the cream more velvety, blending well.

6. Arrange the asparagus on a serving plate and cover them with the warm zabaglione.

Serve the asparagus with savory zabaglione immediately, pairing the dish with a glass of the same type of white wine used for the zabaglione if you like.

Curiosity

Savory zabaglione is a variation of the more known sweet zabaglione, a traditional Italian dessert. While sweet zabaglione is often served as a dessert or used as a base for other sweets, savory zabaglione works as a dressing or sauce for vegetable, meat, or fish dishes, providing a creamy and rich note.