Best Asparagus With Fontina Cream Sauce Recipes

ASPARAGUS WITH CREAM SAUCE

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

ASPARAGUS-FONTINA-PROSCIUTTO WRAPS

Steps:

• Saute or grill the asparagus until slightly tender. Let cool. Wrap each stalk with a slice of fontina and the prosciutto. Serve with an Aioli dipping sauce.
• Place the egg yolk, lemon juice, garlic, and salt into a food processor. Process until well blended. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside.

ASPARAGUS, POACHED EGG, PROSCIUTTO AND FONTINA CHEESE

Steps:

• To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
• Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
• Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
• To grill the bread: Butter each side of each slice.
• In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
• Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
• Arrange the asparagus evenly over the bread.
• To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
• Turn the heat down to just below a simmer and add the vinegar and salt.
• Crack an egg into a small bowl to check that the yolk isn't broken.
• Slowly stir the water in one direction to create a whirlpool effect.
• Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
• Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
• Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
• To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
• Heat the sandwiches under the broiler just until the cheese melts.
• Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
• Garnish with the remaining thyme; serve immediately.

ASPARAGUS AND FONTINA QUICHE

Steps:

• Preheat the oven to 350°F.
• Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
• In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
• Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
• In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
• Pour the mixture into the unbaked pie shell.
• Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
• Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
• The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

ASPARAGUS ALLA FONTINA

Steps:

• 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.
• 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.
• 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.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler.
• Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
• Set aside.
• Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
• Add the asparagus and saute until crisp-tender, about 2 minutes.
• Raise the heat to medium-high.
• Add the tomato and a pinch of salt and saute 2 minutes longer.
• Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
• Sprinkle with cheese.
• Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
• Place the skillet under the broiler.
• Broil until the top is set and golden brown on top, about 5 minutes.
• Let the frittata stand 2 minutes.
• Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

KENMARE'S ASPARAGUS GRATIN

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
• Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
• Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
• In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.

FONTINA ASPARAGUS TART

Steps:

• Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

ASPARAGUS (OR BROCCOLI) AND FONTINA CHEESE SOUP

Steps:

• Melt butter & oil in heavy cooking pot, over med-high heat. Sauté onions and celery until tender (~4 min.). Add garlic and sauté ~30 seconds (don't scorch - gets bitter). Add flour, stirring constantly for 1 minute, to cook out raw flour taste. Add water, broth, and Knoor soup base (or substitute bouillon). Stir until smooth. Bring to a gentle boil. Boil for 2 minutes to set the thickening.
• Add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. Reduce heat to med-LOW and simmer for ~25 minutes.
• Puree about ¾ of the soup in a blender in small batches. (Hot soup expands when blended, so fill blender only about 2/3 way full!). I place batches in an intermediary large Pyrex bowl to hold until returning to pot.
• Return blended soup to pot. Stir in half-and-half, soy, and cheeses. Simmer (do NOT BOIL) 5-10 more minutes - stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt - cheese, soup base, and broth are already somewhat salted).

ASPARAGUS WITH FONTINA & CREAM SAUCE

Steps:

• 1. Cook the asparagus in boiling salted water until crisp tender. Drain. Place the butter in a saucepan and add the heavy cream. Add the Fontina cheese and cook until melted and smooth,
• 2. Serve the asparagus with the cheese sauce and sprinkle with the Parmigiano