June Recipe: Asparagus & Reggiano Fonduta

by Bread & Honey

We’re making the most of the asparagus season, ’cause why wouldn’t you. If you love the delicious green veg as much as we do, (& anything ‘cheese’), then you will love this recipe! Easy, seasonal & delicious.

Ingredients:

80-100gms Reggiano Parmesan
1x grated clove of garlic
500gms crème fraîche
Sea salt or Kosher salt
4x egg yolks (Clarence Court are our faves!)

2x bunches of English asparagus

Method:

1. Add all ingredients to a bowl
2. Whisk over a pan of moderately heated water
3. The mixture will start to become gooey, glossy & thicker
4. Prepare the asparagus, snap off the woody ends & slightly peel, 3 inches from the top
5. Blanch in boiling, very salted water for 2 – 2.5 mins, then drain and transfer to iced water
6. Season asparagus in olive oil, milled pepper & sea salt
7. Nappé the fonduta over the warm asparagus & devour!

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