Asparagus Sformato with Fondata

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 lb. med. asparagus, rough ends removed
2 cups bechamel sauce (see recipe elsewhere)
1 tsp. salt
1 pinch nutmeg
1/4 cup grated Parmigiano cheese
2 whole eggs, plus 2 egg yolks
1/4 cup fresh bread crumbs, lightly toasted
2 oz. butter
4 oz. fontina cheese
6 oz. heavy cream
Salt, to taste
Freshly ground black pepper, to taste

INSTRUCTIONS

Place 4 quarts water to boil and add 2 tbsp. salt. Preheat oven to 400°F. Blanch asparagus until just tender (1 minute) and remove to ice bath and refresh. Slice into 1/2-inch pieces, retaining top halves aside and mixing bottom halves in a food processor to fine mush. Mix processed asparagus, bechamel sauce, salt, nutmeg, Parmesan, eggs and yolks thoroughly. Add top half pieces and gently fold through.

Butter an 8-inch Bundt pan and coat with crumbs. Place asparagus mixture in Bundt pan and place in 8- to 12-inch brownie pan filled two-thirds full with hot water. Bake for 40 to 45 minutes or until top is golden brown and a dipped toothpick comes out clean. Remove and allow to cool 15 minutes.

Mix grated fontina, heavy cream and salt and pepper in small saucepan and heat gently until smooth and creamy. Turn sformato out onto plate and slice into 2-inch slices and arrange on plate, spooning fondata over.

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Tagged: asparagus, italian add tags

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