Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb medium asparagus -- (30 to
34 spears)
6 extra large egg yolks
1 extra large egg
1/2 c Vin Santo or other dry
: fragrant wine
3 TB sweet butter, -- softened to
: room temperature
3 TB heavy cream, -- warmed
: slightly
1/4 c freshly grated Parmesan
: cheese
1 TB freshly ground black pepper
: Salt to taste

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 and drain asparagus and divide
among four plates. Divide the sauce, sprinkle with fresh cracked
pepper and serve.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5680

Date: Mon, 28 Oct 1996 22:13:41
~0500

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