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Ingredients

• 2 cups bechamel sauce, recipe follows
• 1 pound fresh medium asparagus, rough ends removed
• 1 teaspoon salt
• 1 pinch freshly ground nutmeg, or to taste
• 1/4 cup grated Parmesan
• 2 eggs and 2 yolks
• 2 ounces butter
• 1/4 cup fresh bread crumbs, lightly toasted under broiler
• Bechamel: Balsamella
• 1 stick unsalted butter
• 1 cup all-purpose flour
• 4 cups hot milk
• 1/2 teaspoon freshly grated nutmeg

Fondata:

• 4 ounces fontina cheese
• 6 ounces heavy cream
• 1/2 teaspoon salt
• Freshly ground black pepper

Description

Food Network Invites You To Try This Asparagus Sformato With Fondata Recipe From Mario Batali.

Food Network