Ingredients

Sabayon

1 TBL whole black peppercorns

2 TBL white onion finely chopped

1/2 cup mayonnaise

1/3 cup sour cream

2 TBL whipping cream

1 tsp white vinegar

2 lbs large asparagus spears trimmed

lemon wedges

Preparation

-Place peppercorns in heavy resealable plastic bag, crush coarsely with mallet -Heat heavy small skillet over medium heat Add peppercorns and onion -Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes -Whisk Mayo, sour cream, whipping cream, and vinegar in a small bowl to blend. Stir in peppercorn mixture. Season sabayon to taste with salt.

-Preheat broiler. -Butter 13x9x2 inch glass baking dish or broiler proof casserole -Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes. -Drain well and pat dry. -Arrange asparagus in single layer in prepared dish. Spread with sabayon. Broil until sauce turns golden, about 2 minutes.

  • Serve with lemon wedges.