Roasted Asparagus Salad

1. Roast asparagus in oven until cooked tender.

2. Dress asparagus in the sherry vinaigrette.

3. Arrange on the plate, and top with a dollop of the sabayon.

4. Finish with parsley, cracked black pepper, pecorino, and a drizzle of vinaigrette around the plate.

Pecorino Sabayon

5 Egg Yolks

1/2 cup Finely grated Pecorino Romano

2/3 cup Manzanilla Sherry

1/2 cup Heavy Cream

Ice Bath

salt and freshly ground black pepper

In a stainless bowl, whisk together yolks, wine and cheese until foamy.

Place bowl over simmering water and continue whisking until the mixture is thick and mounding (about 10 minutes)

Set bowl over ice bath and continue whisking until chilled (abou 5 min)

Whip heavy cream into stiff peaks.

Carefully fold cream, salt and pepper into the egg mixture.

Refrigerate until ready to serve.

Sherry Vinaigrette (Yield= 1Qt)

1/4 cup minced shallot

1 Tablespoon Dijon mustard

1 cup Sherry vinegar

3 cups Extra Virgin Olive Oil

salt and freshly ground black pepper

Whisk all ingredients together. Check and adjust salt and pepper as needed.

Prosciutto Chips

Thinly sliced Prosciutto di Parma

Pre heat the oven to 400.

Lay out the slices on a sheet pan lined with a silpat.

Roast in the oven until crisp.