- 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
- Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet. Heat heavy small skillet over medium heat. Add peppercorns and onion. Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes. Whisk mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend. Stir in peppercorn mixture. Season sabayon to taste with salt.
- Preheat broiler. Butter 13x9x2-inch glass baking dish or broilerproof casserole. Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well and pat dry. Arrange asparagus in single layer in prepared dish. Spread with sabayon. Broil until sauce turns golden, about 2 minutes. Serve with lemon wedges.