Asparagus And Fontina Sformato


  • Unsalted butter for ramekins, plus 2 Tbs.
  • 1 cup milk
  • 2 Tbs. all-purpose flour
  • 1 cup grated fontina cheese
  • Salt and freshly ground pepper, to taste
  • 1 bunch thick asparagus spears, about 1 lb. total, tough ends removed
  • 3 eggs, lightly beaten
  • 1 Tbs. unsalted butter, melted


The Word sformato Comes From The Italian Verb sformare, Meaning “to Unmold.” A Sformato Is A Soft, Usually Savory, Custard That Is Baked In A Mold (or Individual Molds As Here), Turned Out Onto A Serving Plate And Served Warm. <

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