This last week Sharon and I cooked from the vegetable chapter of The Essential New York Times Cook Book. She chose Ratatouille with Butternut squash and I chose Asparagus alla Fontina. This dish is basically a quiche without a crust. It was delicious and really fast and easy to make. There was enough prosciutto in the quiche that it made a nice light main course. I have some really good arugula growing in the garden so we had a lightly dressed salad on the side.
There aren't very many ingredients so this comes together rather quickly.
The asparagus is boiled in salted water until crisp-tender and then cut into 1 1/2 inch lengths.
The asparagus is put into a pie plate and topped with Fontina or Gruyere cheese, prosciutto, and parsley.
Beaten egg is poured on top and sprinkled with Parmesan cheese. It only needs 35 minutes in the oven and you are good to go. You can serve this hot or at room temperature.
ASPARAGUS ALLA FONTINA
Salt and freshly ground black pepper
1 1/2 pounds thin asparagus, trimmed
4 TBSP. unsalted butter
Freshly grated nutmeg
1/3 cup grated Gruyere or fontina cheese
3/4 cup finely minced or slivered prosciutto (about 4 ounces)
2 TBSP. minced flat-leaf parsley
3 large eggs, beaten
3 to 4 TBSP. freshly grated Parmesan cheese
Heat oven to 350~. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender, 3-4 minutes. Drain.
Cut the asparagus into 1 to 1 1/2 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.
Turn the asparagus and butter into a 9 or 10 inch pie plate, and arrange in an even layer. Sprinkle with the Gruyere or fontina, prosciutto, and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute. Top with the Parmesan.
Bake until the eggs are set into a custard and a golden brown crust forms on top, about 35 minutes.
Serve hot or warm.
Recipe from The Essential New York Times Cook Book