Sformato d'Asparagi (Italian Asparagus Delicious Baked Custa

Sastojci

Sformato d'Asparagi (Italian Asparagus Delicious Baked Custard-Thing)

Served 4

2 shallots, chopped

2 cloves garlic, chopped

3 T evoo

1 lb fresh asparagus, trimmed and cut into short lengths (weigh the asparagus after you

trim its tough ends away; you may start with about 1 1/4 lbs to reach the 1 lb)

s & p

1/2 c dry white wine

3/4 c cream

6 oz granada padano or any other parmesan-type cheese: dry adiago, roman locatelli,

etc.

2 eggs

2 egg yolks

pinch of nutmeg

3-4 T chopped chives

a few T freshly grated grana padano for sprinkling

butter for buttering molds

Preheat oven to 400.

Saute shallots and garlic in olive oil to soften, not brown. Add asparagus, stir together

with shallots, season with s & p, and leave for 5 mins.

Pout in white wine and about 1/4 c water and cook over med heat until asparagus is

tender and the liquid is evaporated, Take care it doesn't burn. If there is still liquid in

the pan, raise the heat and boil it off.

Spoon the asparagus into food processor and puree; add cream and puree; add cheese

and puree. Add eggs, egg yolks, nutmeg, s & p, and puree. Stir in chives.

Butter either 4- 8 oz ramekins or a 3 c single souffle dish. The more shallow the

container the more quickly it will cook.

Fill molds up about 3/4 full; sprinkle tops with grated cheese. Place molds inside larger

pan, then fill pan up with hot water to reach about 3/4 of the way up the ousted of the

molds.

For the smaller molds, bake for about 15 mins, checking at 10 mins. They are done

when golden speckled and will feel almost firm. Larger molds will take 20 - 30 mins.

Eat hot.