Asparagus Sformato with Fondata

Name: Asparagus Sformato with Fondata
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh medium asparagus, rough ends removed; 4 servings Freshly ground black pepper; 59 milliliters fresh bread crumbs, lightly toasted under broiler; 57 grams butter; 2 eggs and 2 yolks; 237 milliliters all-purpose flour; 113 grams fontina cheese; 170 grams heavy cream; 946 milliliters hot milk; 1 teaspoons freshly grated nutmeg; 1 pinch freshly ground nutmeg, or to taste; 59 milliliters grated Parmesan; 1 teaspoons salt; 1 teaspoon salt; 1 stick unsalted butter

You can never have too many main course recipes, so give Asparagus Sformato with Fondatan a try. One serving contains 925 calories, 27g of protein, and 71g of fat. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, milk, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Users who liked this recipe also liked Sformato di Asparagi (Asparagus Terrine), Asparagus Sformato, Fondanta + Pan Con Tomate, and Sformato.

Instructions

Melt butter in a 2-quart saucepan until frothing.

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Butter

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Sauce Pan

Remove from heat and stir in flour with a whisk. Cook over low heat for 4 to 5 minutes, stirring constantly.

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All Purpose Flour

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Whisk

Add 1/2 of the hot milk and whisk until smooth.

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Milk

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Whisk

Add remaining milk and whisk until smooth. Bring to boil, add nutmeg, lower heat and simmer 10 minutes. Can be used hot or cold.

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Nutmeg

Milk

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Whisk

Preheat oven to 400 degrees F.

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Oven

Bring 4 quarts water to boil.

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Water

Add 2 tablespoons salt. Blanch the asparagus until just tender (1 minute) and remove to ice bath and refresh. Once the asparagus has cooled, remove from the ice bath and pat dry.

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Asparagus

Salt

Ice

Cut the cooled asparagus in 1/

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Asparagus

Cut the top 1/2 into 1/2-inch pieces and set the pieces aside.

Place the bottom halves in a food processor and blend into a fine puree.

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Food Processor

In a mixing bowl, mix the pureed asparagus, the bechamel, salt, nutmeg, Parmesan, eggs and yolks. Stir until thoroughly combined. Gently fold in the top halves of the asparagus pieces which had been previously set aside.

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Asparagus

Parmesan

Nutmeg

Egg Yolk

Egg

Salt

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Mixing Bowl

Butter an 8-inch bundt pan and coat with bread crumbs.

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Breadcrumbs

Butter

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Kugelhopf Pan

Pour the asparagus mixture into the bundt pan. Fill a 12-inch baking pan 2/3 filled with hot water.

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Asparagus

Water

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Baking Pan

Kugelhopf Pan

Place the bundt pan on the baking pan, so that the bundt is standing in the hot water. Carefully place the baking pan (with the bundt pan) into the oven.

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Water

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Baking Pan

Kugelhopf Pan

Oven

Bake until the top of the sformatio is golden brown and a dipped toothpick comes out clean, about 35 to 40 minutes.

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Toothpicks