Black Pepper Sabayon on Asparagus Spears

• 1 tablespoon whole black peppercorns
• 2 tablespoons finely chopped white onion
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons whipping cream
• 1 teaspoon white wine vinegar
• 2 pounds 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 mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend.
6. Stir in peppercorn mixture.
7. Season sabayon to taste with salt.
8. Preheat broiler.
9. Butter 13x9x2-inch glass baking dish or broilerproof casserole.
10. Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes.
11. Drain well and pat dry.
12. Arrange asparagus in single layer in prepared dish.
13. Spread with sabayon.
14. Broil until sauce turns golden, about 2 minutes.
15. Serve with lemon wedges.

whole black peppercorns, white onion, mayonnaise, sour cream, whipping cream, white wine vinegar, lemon wedges

Taken from www.epicurious.com/recipes/food/views/black-pepper-sabayon-on-asparagus-spears-109484 (may not work)