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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.57 Kcal (1263 kJ) | ||
| Calories from fat | 243.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.08g | 42% | |
|---|---|---|---|
| Cholesterol | 28.16mg | 9% | |
| Sodium | 232.43mg | 10% | |
| Potassium | 524.72mg | 11% | |
| Total Carbs | 11.48g | 4% | |
| Sugars | 5.35g | 21% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 4.5mg | 25% | |
| Calcium | 90.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 103.87 Kcal (435 kJ) | ||
| Calories from fat | 83.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 42% | |
|---|---|---|---|
| Cholesterol | 9.7mg | 9% | |
| Sodium | 80.06mg | 10% | |
| Potassium | 180.74mg | 11% | |
| Total Carbs | 3.95g | 4% | |
| Sugars | 1.84g | 21% | |
| Dietary Fiber | 1.6g | 19% | |
| Protein | 2g | 12% | |
| Vitamin C | 4.9mg | 24% | |
| Iron | 1.6mg | 25% | |
| Calcium | 31.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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