Asparagus With Black Pepper-Pecorino Zabaglione

Gluten Free
Health score
11%
Asparagus With Black Pepper-Pecorino Zabaglione
45 min.
4
471kcal
28.23%sweetness
21.96%saltiness
33.43%sourness
17.51%bitterness
15.19%savoriness
100%fattiness
100%spiciness

Ingredients

  • 24 jumbo asparagus trimmed peeled
  •  egg yolk 
  • 10  flat parsley shredded finely
  • 0.5 cup cup heavy whipping cream 
  • 0.7 cup plum brandy 
  • teaspoon mustard prepared
  • tablespoons olive oil extra virgin extra-virgin
  • tablespoons pecorino cheese freshly grated
  • 1.7 tablespoons pepper freshly ground plus more to taste
  •  shallots minced
  • tablespoons sherry vinegar 

Equipment

  • bowl
  • paper towels
  • whisk
  • tongs

Directions

  1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.Set up an ice bath nearby.Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath.
  2. Let cool, then transfer the asparagus to a plate lined with paper towels. Reserve the ice bath.In a small bowl, combine the shallots, sherry vinegar, mustard, and salt and pepper to taste.Gently whisk in the olive oil until the mixture is emulsified. Set aside.To prepare the zabaglione, in a stainless-steel bowl, whisk the egg yolks, 2/3 tablespoon of the pepper, and the Marsala until foamy.
  3. Place the bowl over simmering water and continue whisking until the mixture is thick, about 10 minutes.Set the bowl over the ice bath and whisk until chilled, 4 to 5 minutes.Whip the cream until stiff peaks form. Carefully fold the whipped cream, 4 tablespoons of the Pecorino Romano, and 1 tablespoon of the pepper into the chilled zabaglione.Refrigerate until ready to serve.To assemble the dish, place 6 spears of asparagus on each of 4 chilled dinner plates. Stir the parsley into the vinaigrette and drizzle it around and across the asparagus.Spoon a dollop of the zabaglione onto each plate and sprinkle with the remaining tablespoon of cheese and parsley.
  4. Serve immediately.

Nutrition Facts

Calories471kcal
Protein8.03%
Fat79.37%
Carbs12.6%

Properties

Glycemic Index
46.25
Glycemic Load
1.21
Inflammation Score
-8
Nutrition Score
18.558695652174%

Flavonoids

Petunidin
2.65mg
Delphinidin
1.56mg
Malvidin
37.93mg
Peonidin
1.57mg
Catechin
3.94mg
Epicatechin
3.02mg
Apigenin
5.41mg
Luteolin
0.05mg
Isorhamnetin
5.47mg
Kaempferol
1.37mg
Myricetin
0.37mg
Quercetin
14.2mg

Taste

Sweetness:
28.23%
Saltiness:
21.96%
Sourness:
33.43%
Bitterness:
17.51%
Savoriness:
15.19%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:470.84kcal
23.54%
Fat:38.8g
59.68%
Saturated Fat:12.82g
80.15%
Carbohydrates:13.86g
4.62%
Net Carbohydrates:10.88g
3.96%
Sugar:6.49g
7.21%
Cholesterol:235.82mg
78.61%
Sodium:129.61mg
5.64%
Alcohol:6.12g
34%
Protein:8.83g
17.66%
Vitamin K:98.98µg
94.27%
Vitamin A:1679.18IU
33.58%
Vitamin E:4.92mg
32.77%
Manganese:0.56mg
28.04%
Selenium:15.09µg
21.56%
Folate:84.35µg
21.09%
Phosphorus:209.08mg
20.91%
Vitamin B2:0.33mg
19.43%
Iron:3.37mg
18.74%
Calcium:167.18mg
16.72%
Copper:0.26mg
13.15%
Vitamin B1:0.2mg
13.06%
Fiber:2.98g
11.94%
Vitamin C:9.42mg
11.42%
Potassium:358.01mg
10.23%
Vitamin B6:0.2mg
9.95%
Vitamin D:1.49µg
9.9%
Vitamin B5:0.99mg
9.89%
Zinc:1.32mg
8.78%
Vitamin B12:0.48µg
8.04%
Magnesium:30.84mg
7.71%
Vitamin B3:1.13mg
5.67%
Source:Foodista