Black Pepper Sabayon on Asparagus Spears
Ready In: 27 mins
Serves: 4
Ingredients
- 1 tablespoon whole black peppercorn
- 2 tablespoons onions, finely chopped
- 1⁄2 cup mayonnaise
- 1⁄3 cup sour cream
- 2 tablespoons whipping cream
- 1 teaspoon white wine vinegar
- 2 lbs asparagus spears, trimmed
- lemon wedge
Directions
- Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet.
- Heat heavy small skillet over medium heat.
- Add peppercorns and onion.
- Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes.
- Whisk mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend.
- Stir in peppercorn mixture.
- Season sabayon to taste with salt.
- Preheat broiler.
- Butter 13x9x2-inch glass baking dish or broiler proof casserole.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain well and pat dry.
- Arrange asparagus in single layer in prepared dish.
- Spread with sabayon.
- Broil until sauce turns golden, about 2 minutes.
- Serve with lemon wedges.
- Makes 1 cup sabayon.
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