| 2 x ca. 450 g | Medium asparagus; (30 to 34 spears) |
| 6 | Extra large egg yolks |
| 1 | Extra large egg |
| 1/2 Tasse | Vin Santo or other dry fragrant wine |
| 3 Esslöffel | Sweet butter, ; softened to room temperature |
| 3 Esslöffel | Heavy cream, ; warmed slightly |
| 1/4 Tasse | Parmesan cheese freshly grated |
| 1 Esslöffel | black pepper freshly ground |
