Asparagus Sformato with Fondata Recipe

Name: Asparagus Sformato with Fondata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. md. asparagus, rough ends removed; 2 cups bechamel sauce; 1 tsp. salt; 1 dash nutmeg; 1/4 cup grated Parmigiano cheese; 2 whole eggs; 2 egg yolks; 2 oz. butter; 4 oz. fontina cheese; 6 oz. heavy cream; 1/4 cup fresh bread crumbs, lightly toasted; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

1 lb. md. asparagus, rough ends removed
2 cups bechamel sauce
1 tsp. salt
1 dash nutmeg
1/4 cup grated Parmigiano cheese
2 whole eggs
2 egg yolks
2 oz. butter
4 oz. fontina cheese
6 oz. heavy cream
1/4 cup fresh bread crumbs, lightly toasted
Salt, to taste
Freshly ground black pepper, to taste

1
Place 4 quarts water to boil and add 2 tbsp.
2
salt.
3
Preheat oven to 400F.
4
Blanch asparagus until just tender (1 minute) and remove to ice bath and refresh.
5
Slice into 1/2-inch pieces, retaining top halves aside and mixing bottom halves in a food processor to fine mush.
6
Mix processed asparagus, bechamel sauce, salt, nutmeg, Parmesan, eggs and yolks thoroughly.
7
Add top half pieces and gently fold through.
8
Butter an 8-inch Bundt pan and coat with crumbs.
9
Place asparagus mixture in Bundt pan and place in 8- to 12-inch brownie pan filled two-thirds full with hot water.
10
Bake for 40 to 45 minutes or until top is golden brown and a dipped toothpick comes out clean.
11
Remove and allow to cool 15 minutes.
12
Mix grated fontina, heavy cream and salt and pepper in small saucepan and heat gently until smooth and creamy.
13
Turn sformato out onto plate and slice into 2-inch slices and arrange on plate, spooning fondata over.

752

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb. md. asparagus, rough ends removed, 2 cups bechamel sauce, 1 tsp. salt, 1 dash nutmeg, and more.

Yes, Asparagus Sformato with Fondata 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 Sformato with Fondata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions