Asparagus Alla Fontina Recipe

Name: Asparagus Alla Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 2 1/2 pounds thin asparagus, trimmed and washed; 4 tablespoons unsalted butter; Freshly ground black pepper; Freshly grated nutmeg; ⅓ cup grated Gruyere (see note); 3/4 cup finely minced or slivered prosciutto; 2 tablespoons minced parsley; 3 eggs, beaten; 3 to 4 tablespoons grated Parmesan

Servings: persons

1
Preheat the oven to 350 degrees.
2
Bring a large pot of generously salted water to a boil.
3
Add the asparagus and cook until crisp-tender.
4
Drain and cut into 1-to-1 1/2-inch lengths.
5
Return the asparagus to the pot.
6
Add the butter and season with salt, pepper and nutmeg.
7
Set over low heat and stir to melt the butter.
8
Remove from the heat.
9
Turn the asparagus and the melted butter into a 9- or 10-inch pie plate.
10
Arrange in an even layer.
11
Sprinkle with the Gruyere, prosciutto and parsley.
12
Pour the beaten eggs on top, gently shaking the pan to distribute.
13
Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes.
14
Serve hot or warm.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt, 2 1/2 pounds thin asparagus, trimmed and washed, 4 tablespoons unsalted butter, Freshly ground black pepper, and more.

Yes, Asparagus Alla Fontina falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Alla Fontina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions