Grilled Asparagus with Pepper Zabaglione

Serving Size: 6
Total Time:


  • 3 large egg yolk
  • 2 Tbsp extra virgin olive oil
  • 2 Pound large asparagus
  • kosher salt
  • 1 tsp freshly ground pepper
  • 1 Tbsp heavy cream
  • 2 Tbsp unsalted butter, softened
  • 3 Tbsp vin santo or other lightly sweet dessert wine
  • 1 large egg
  • 3 Tbsp freshly grated Parmigiano-Reggiano cheese


1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.

2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.

3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.

4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.