Asparagus Alla Fontina
Side
Ingredients
Salt
2 ½ pounds thin asparagus trimmed and washed
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated nutmeg
1/3 cup grated Gruyère (see note)
3/4 cup finely minced or slivered prosciutto
2 tablespoons minced parsley
3 eggs beaten
3 to 4 tablespoons grated Parmesan
Description
Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.
Featured in: Asparagus Alla Fontina.
Directions
Preheat the oven to 350 degrees.
Cut into 1-to-1½-inch lengths. Add the asparagus to a pot. Add the butter and season with salt, pepper and nutmeg.
Set over low heat and stir to melt the butter. Remove from the heat.
Turn the asparagus and the melted butter into a 9- or 10-inch pie plate.
Arrange in an even layer.
Sprinkle with the Gruyère, prosciutto and parsley.
Pour the beaten eggs on top, gently shaking the pan to distribute.
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 (or until cooked). Serve hot or warm.
Notes
Tip
You may use fontina in place of the Gruyère.