Escopazzo Restaurant
Executive Chef Giancarla Bodoni
(serves 6)
Ingredients:
1 bunch standard asparagus
½ yellow onion (sliced)
1 pint heavy cream
5 whole large eggs (beaten)
salt & pepper to taste
½ cup parmiggiano cheese (grated)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Method:
Preheat oven to 300 degrees.
Prepare an ice bath. Trim 1 inch off the asparagus
bottoms. In a pot, bring water to a boil, add the asparagus
and remove immediately into the ice bath*. In a sautee pan
add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the
onion and cook at medium heat until translucent. Add the
asparagus, cream, salt and pepper, and let simmer approximately 10
minutes. Process the asparagus and cream then incorporate into
the beaten egg mixture, add the parmiggiano and beat with a wire whisk
until ingredients are well combined.
Butter or spray the 4 ounce ramekins, add the asparagus mixture and
place in a bain marie. Cover ramekins with a sheet of baking
paper and place in the oven for approximately 30 minutes or until
mixture is set. Remove from oven and keep warm.
Fontiago Cheese “Fonduta”
Ingredients:
1 pint of heavy cream
3 cups shredded Fontiago cheese
1 pinch white pepper
1 pinch of grated nutmeg
1 sprig of fresh thyme
Method:
In a medium pot, bring the heavy cream to a boil with the white pepper,
nutmeg and thyme. Remove from heat and add the grated cheese and allow
to sit for 5 minutes. Process the cream and cheese in a blender
until smooth. Keep warm.
To serve:
Place the asparagus flan on the plate, pour the melted cheese on top
and drizzle with truffle infused olive oil. Serve with sautéed or
fried mushrooms on top
*This procedure will keep the asparagus a bright green color.
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