Asparagus and sauteed Mushrooms with Black Pepper romano Cheese Zabaglione

By clbrosnan

Ingredients

• 112 medium asparagus
• 4 egg yolks
• 3 tsp freshly ground black pepper
• 2/3 cup white wine
• Dash of maarsala
• 3 tbsp grated pecorino romano cheese
• 2 tbsp unsalted butter
• 1/2 lb fresh shitake mushrooms, stems discarded and caps sliced
• Fresh lemon juice, for drizzling
• Olive oil for drizzling

Details

Servings 2

Preparation

Step 1

Bring a large saucepan of salted water to a boil. With a vegetable peeler pare down tha base of large asparagus spears to remove any fibrous outer layer, reserve.

While salted water heats, bring about 1 inch of water to a simmer in a wide saucepan. Adjust the heat so that the water is a bare simmer. In a large heatproof mixing bowl that can sit on the saucepan, combine egg yolks, 2 tsp black pepper, white wine, and Marsal. With an electric mixer, beat yolks until plae in color, stopping 2 or 3 times to scrape down the sides of the bowl.

set the bowl over the pan and whisk constnatly until the mixture thickens and is lemony looking about 8 minutes. Fold 2 tbsp Pecorino Romano and 1 tsp pepper into zabaglione. Reserve (keep warm)

In the skillet, heat butter over medium-high heat. When the foam subsides, add mushrooms and saute, stirring, until tender. Season with salt and pepper and reserve. (keep warm)

Place reserved asparagus in the boiling salted water and cook until just tender but still bright green, 3-5 minutes. Drain immediately, dry on paper towels, and divide between 2 plates. Add mushrooms to asparagus and top vegetables with some zabaglione. Sprinkle with the reamining 1 tbsp of cheese and drizzle with a little lemon juice and olive oil.