Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh medium asparagus - rough ends removed

  2. 2 cups 474ml Bechamel sauce - see *note

  3. 1 teaspoon 5ml Salt

  4. 1 pinch Nutmeg

  5. 1/4 cup 36g / 1 1/3oz Grated parmigiano cheese

  6. 2 Eggs - plus

  7. 2 Egg yolks

  8. 1/4 cup 36g / 1 1/3oz Fresh bread crumbs - lightly toasted

  9. 2 oz 56g Butter

  10. 4 oz 113g Fontina cheese

  11. 6 oz 170g Heavy cream Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place 4 quarts water to boil and add 2 tablespoons salt. Preheat oven to 400 degrees. Blanch asparagus until just tender (1 minute) and remove to ice bath and refresh. Slice into 1/2-inch pieces retaining top half 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 2/3 filled 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 sauce pan and heat gently until smooth and creamy. Turn sformato out onto plate and slice into 2-inch slices and plate, spooning fondata over. Serve.


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