advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Asparagus with Prosciutto and Lemon Sabayon

An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.

  • Servings: 4
Asparagus with Prosciutto and Lemon Sabayon

Source: Martha Stewart Living, May 2008

Ingredients

  • 1 bunch asparagus (about 1 pound), trimmed
  • Coarse salt
  • 1/4 cup heavy cream
  • 4 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1/4 pound thinly sliced prosciutto di Parma
  • Finely grated lemon zest, for garnish
  • Freshly ground pepper, to taste

Directions

  1. Prepare an ice-water bath. Cook the asparagus in a large pot of boiling salted water until bright green and just tender, 3 to 4 minutes. Transfer asparagus to ice-water bath. When cool, transfer to paper towels to drain. (Asparagus can be refrigerated for up to 4 hours.)

  2. Whisk cream until soft peaks form.

  3. Place yolks, lemon juice, and a pinch of salt in a medium heatproof bowl set over a pan of simmering water or a double boiler. Whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Remove the bowl from the heat, and gently fold in the whipped cream until completely incorporated.

  4. Arrange asparagus on serving plates, and drape prosciutto over the bottom portion of the spears. Spoon lemon sabayon over the tops of the spears. Garnish with lemon zest, and season with pepper. Serve immediately.

Cook's Note

To keep the sabayon smooth, stir continuously and remove from the heat if the mixture begins to steam or bubble.

Related Topics