Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        medium asparagus -- (30 to 34 spears)
   6                    extra large egg yolks
   1                    extra large egg
     1/2  cup           vin santo
                        (or other dry fragrant wine)
   3      tablespoons   sweet butter -- room temperature
   3      tablespoons   heavy cream -- warmed slightly
     1/4  cup           freshly-grated parmesan cheese
   1      tablespoon    freshly-ground black pepper
                        salt -- to taste
                        fresh-cracked black pepper -- for garnish

Preparation:

Wash asparagus and snap off stem ends with fingers. In a double boiler (large enough to hold asparagus in the water portion), combine yolks, egg and wine with whisk, stirring vigorously until frothy mixture forms. Remove egg mixture from heat and drop asparagus into bottom half of pan and cook 1 minute and 15 seconds. Meanwhile, whisk butter, cream, Parmesan and black pepper into egg mixture and season with salt. Remove and drain asparagus and divide among four plates. Divide the sauce, sprinkle with fresh cracked pepper and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5680)