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Asparagus Alla Fontina

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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.


Learn: How to Cook Asparagus

Ingredients

  • Salt

  • 2 ½

    pounds thin asparagus, trimmed and washed

  • 4

    tablespoons unsalted butter

  • Freshly ground black pepper

  • Freshly grated nutmeg

  • cup grated Gruyère (see note)

  • ¾

    cup finely minced or slivered prosciutto

  • 2

    tablespoons minced parsley

  • 3

    eggs, beaten

  • 3 to 4

    tablespoons grated Parmesan

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)


      352 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 25 grams protein; 206 milligrams cholesterol; 1585 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the 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.
  2. 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.
  3. 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. Serve hot or warm.

Tip

  • You may use fontina in place of the Gruyère.
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