-
1
Melt butter in a 2-quart saucepan until frothing.
-
2
Remove from heat and stir in flour with a whisk.
-
3
Cook over low heat for 4 to 5 minutes, stirring constantly.
-
4
Add 1/2 of the hot milk and whisk until smooth.
-
5
Add remaining milk and whisk until smooth.
-
6
Bring to boil, add nutmeg, lower heat and simmer 10 minutes.
-
7
Can be used hot or cold.
-
8
Preheat oven to 400 degrees F.
-
9
Bring 4 quarts water to boil.
-
10
Add 2 tablespoons salt.
-
11
Blanch the asparagus until just tender (1 minute) and remove to ice bath and refresh.
-
12
Once the asparagus has cooled, remove from the ice bath and pat dry.
-
13
Cut the cooled asparagus in 1/2.
-
14
Cut the top 1/2 into 1/2-inch pieces and set the pieces aside.
-
15
Place the bottom halves in a food processor and blend into a fine puree.
-
16
In a mixing bowl, mix the pureed asparagus, the bechamel, salt, nutmeg, Parmesan, eggs and yolks.
-
17
Stir until thoroughly combined.
-
18
Gently fold in the top halves of the asparagus pieces which had been previously set aside.
-
19
Butter an 8-inch bundt pan and coat with bread crumbs.
-
20
Pour the asparagus mixture into the bundt pan.
-
21
Fill a 12-inch baking pan 2/3 filled with hot water.
-
22
Place the bundt pan on the baking pan, so that the bundt is standing in the hot water.
-
23
Carefully place the baking pan (with the bundt pan) into the oven.
-
24
Bake until the top of the sformatio is golden brown and a dipped toothpick comes out clean, about 35 to 40 minutes.
-
25
Remove and allow to cool 15 minutes.
-
26
Meanwhile, make the fondata.
-
27
To make the fondata: Mix the grated fontina, the heavy cream, and the salt and pepper in small saucepan.
-
28
Heat gently, stirring constantly, until smooth and creamy.
-
29
To serve: Turn the sformato out onto a large plate.
-
30
Cut into 2-inch slices and place the slices on serving plates.
-
31
Spoon the fondata over the slices and serve immediately.
