Asparagus Sformato With Fondata Recipe

• 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

1. Place 4 qts water to boil and add in 2 Tbsp.
2. salt.
3. Preheat oven to 400 degrees.
4. Blanch asparagus till just tender (1 minute) and remove to ice bath and refresh.
5. Slice into 1/2-inch pcs retaining top half aside and mixing bottom halves in a food processor to fine mush.
6. Mix processed asparagus, Bechamel Sauce, salt, nutmeg, parmesan, Large eggs and yolks thoroughly.
7. Add in top half pcs and gently fold through.
8. Butter an 8-inch bundt pan and coat with crumbs.
9. Place asparagus mix in bundt pan and place in 8- to 12-inch brownie pan 2/3 filled with warm water.
10. Bake for 40 to 45 min or possibly till top is golden and a dipped toothpick comes out clean.
11. Remove and allow to cold 15 min.
12. Mix grated fontina, heavy cream and salt and pepper in small sauce pan and heat gently till smooth and creamy.
13. Turn sformato out onto plate and slice into 2-inch slices and plate, spooning fondata over.
14. Serve.
15. This recipe yields 4 servings.

rough, bechamel sauce, salt, nutmeg, parmigiano cheese, eggs, egg yolks, fresh bread crumbs lightly, butter, cheese, salt

Taken from cookeatshare.com/recipes/asparagus-sformato-with-fondata-71027 (may not work)