Warm Asparagus with a Black Pepper Parmesan Zabaglione (Mario Batali) Recipe
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Directions:
- Wash asparagus and snap off stem ends with fingers. In a double boiler (large enough to hold asparagus in water portion), combine yolks, egg and wine with whisk, stirring vigorously until frothy mixture forms. Remove egg mixture from heat and drop asparagus into bottom half of pan and cook 1 minute and 15 seconds.
- Meanwhile, whisk butter, cream, Parmesan and black pepper into egg mixture and season with salt. Remove, drain asparagus and divide among four plates. Divide the sauce, sprinkle with fresh cracked pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.39 Kcal (1036 kJ) | ||
| Calories from fat | 132.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.78g | 23% | |
|---|---|---|---|
| Cholesterol | 346.41mg | 115% | |
| Sodium | 263.27mg | 11% | |
| Potassium | 625.47mg | 13% | |
| Total Carbs | 13.21g | 4% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 18.76g | 38% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 6.5mg | 36% | |
| Calcium | 192.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 72.55 Kcal (304 kJ) | ||
| Calories from fat | 39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 23% | |
|---|---|---|---|
| Cholesterol | 101.59mg | 115% | |
| Sodium | 77.21mg | 11% | |
| Potassium | 183.43mg | 13% | |
| Total Carbs | 3.87g | 4% | |
| Sugars | 1.75g | 24% | |
| Dietary Fiber | 1.48g | 20% | |
| Protein | 5.5g | 38% | |
| Vitamin C | 4mg | 23% | |
| Iron | 1.9mg | 36% | |
| Calcium | 56.4mg | 19% | |
* 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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