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New York City Chefs Daily Recipe for 05/30/2002 : Asparagus with Zabaione Sauce
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Asparagus with Zabaione Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 05/30/2002 : Asparagus with Zabaione Sauce
"Asparagus with Zabaione Sauce"
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  Arqua Restaurant
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"As we graze it grows"

2 egg yolks
1 tablespoon water
1 cup dry white wine
2 tablespoons sweet butter, softened
1/4 cup heavy cream
1/4 teaspoon freshly ground white pepper

3 pounds of fresh young asparagus
1 quart boiling water
1/2 teaspoon salt

Combine the egg yolks, water, and white wine in top of a double boiler.  Place over warm water and beat with wire whisk, increasing heat of water, and continuing to beat until mixture is thick and creamy.  Do not allow to boil. Beat in the softened butter. Remove from hot water and mix in the heavy cream and white pepper. Keep the sauce hot.  Cut the tough ends off the asparagus.  Wash carefully and cook in boiling salted water for about 10 minutes.  Drain well.  Arrange in a single layer on platter and pour sauce over the asparagus.  Serves 6 to 8.
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