Asparagus with zabaglione
Instructions
Clean the asparagus and boil them in salted water, when they are cooked, drain and place on a serving dish.
Meanwhile, make the sauce: in a saucepan, place the two egg yolks with wine, vinegar a teaspoon of sugar and a pinch of salt.
Cook in a Bain-Marie, whip the mixture that should double in volume.
Pour the zabaglione on asparagus and serve.
Ingredients and dosing for 4 persons
- 700 g of asparagus
- 2 eggs
- 2 tablespoons of dry white wine
- 1 tablespoon of white wine vinegar
- 1 teaspoon of sugar
- 1 pinch of salt