Warm Asparagus with a Black Pepper Parmesan Zabaglione
| Yield: | 1 Servings |
| Categories: |
| 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 |
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