Grilled Asparagus with Pepper Zabaglione

• 3 large egg yolks
• 1 large egg
• 3 tablespoons vin santo or other lightly sweet dessert wine
• 2 tablespoons unsalted butter, softened
• 1 tablespoon heavy cream
• 1 teaspoon freshly ground pepper
• Kosher salt
• 2 pounds large asparagus
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Light a grill or heat a grill pan.
2. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo.
3. 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.
4. Remove the bowl of sauce from the heat.
5. In a small bowl, mix the butter with the heavy cream and pepper.
6. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated.
7. Season the zabaglione with salt and keep warm.
8. In a large bowl, toss the asparagus with the olive oil and season with salt.
9. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes.
10. Transfer the asparagus to plates.
11. 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.
12. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

egg yolks, egg, santo, unsalted butter, heavy cream, freshly ground pepper, kosher salt, asparagus, extravirgin olive oil, cheese

Taken from www.foodandwine.com/recipes/grilled-asparagus-pepper-zabaglione (may not work)