---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Warm Asparagus With A Black Pepper Parmesan Z
 Categories: New, Text, Import
      Yield: 4 servings
 
 
        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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