Black Pepper Sabayon On Asparagus Spears -May

• 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

1. -Place peppercorns in heavy resealable plastic bag, crush coarsely with mallet
2. -Heat heavy small skillet over medium heat
3. Add peppercorns and onion
4. -Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes
5. -Whisk Mayo, sour cream, whipping cream, and vinegar in a small bowl to blend. Stir in peppercorn mixture. Season sabayon to taste with salt.
6. -Preheat broiler.
7. -Butter 13x9x2 inch glass baking dish or broiler proof casserole
8. -Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes.
9. -Drain well and pat dry.
10. -Arrange asparagus in single layer in prepared dish. Spread with sabayon. Broil until sauce turns golden, about 2 minutes.
11. - Serve with lemon wedges.

tbl, tbl white onion, mayonnaise, sour cream, tbl whipping cream, white vinegar, lemon wedges

Taken from www.epicurious.com/recipes/member/views/black-pepper-sabayon-on-asparagus-spears-may-52380021 (may not work)