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Ingredientes
- 1 lb Fresh medium asparagus rough ends removed
- 2 c. Bechamel Sauce see * Note
- 1 tsp Salt
- 1 pch Nutmeg
- 1/4 c. Grated parmigiano cheese
- 2 whl Large eggs plus
- 2 x Egg yolks
- 1/4 c. Fresh bread crumbs lightly toasted
- 2 ounce Butter
- 4 ounce Fontina cheese
- 6 ounce Heavy cream Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Place 4 qts water to boil and add in 2 Tbsp. salt. Preheat oven to 400 degrees.
- Blanch asparagus till just tender (1 minute) and remove to ice bath and refresh. Slice into 1/2-inch pcs retaining top half aside and mixing bottom halves in a food processor to fine mush. Mix processed asparagus, Bechamel Sauce, salt, nutmeg, parmesan, Large eggs and yolks thoroughly. Add in top half pcs and gently fold through.
- Butter an 8-inch bundt pan and coat with crumbs. Place asparagus mix in bundt pan and place in 8- to 12-inch brownie pan 2/3 filled with warm water. Bake for 40 to 45 min or possibly till top is golden and a dipped toothpick comes out clean. Remove and allow to cold 15 min.
- Mix grated fontina, heavy cream and salt and pepper in small sauce pan and heat gently till smooth and creamy.
- Turn sformato out onto plate and slice into 2-inch slices and plate, spooning fondata over. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 263 | |
| Calories from Fat 185 | 70% |
| Total Fat 21.01g | 26% |
| Saturated Fat 13.07g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1013mg | 42% |
| Potassium 43mg | 1% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.87g | 1% |
| Protein 8.66g | 14% |
