Sformato di Parmigiano e Asparagi

Although not in full swing until early spring, we’re already getting ready for one of our favorite vegetables – Asparagus.

For this month’s recipe we asked Chris Fernandez, VP of Culinary Operations for Piatti, for an asparagus recipe with a little “Italian Comfort Food” twist. His response, Sformato di Parmigiano e Asparagi.

Ingredients:

1 C whipping cream
1 C whole milk
1 C grated parmesan cheese
3 egg yolks
2 whole eggs
1 – 1/2 C cubed ciabatta bread (fresh not dried)
1 bunch asparagus ~ 3/4 lbs diagonally sliced every inch
Instructions:

In a medium sauce pot, steep the cream and milk over low heat. When hot, whisk in the parmesan cheese and turn off.
Then slowly temper the cream mixture into the eggs taking care to not curdle the eggs.
Place the cubed bread into a large plastic container and strain the cream mixture over the bread and let sit for 20 minutes or until the bread has softened.
Puree in a blender or kitchen aid type mixer until the bread is smooth.
Divide mixture into 4 oz custard cups that have been sprayed with Pan Release or Pam.
Distribute asparagus pieces evenly amongst cups, making sure that they are submerged so exposed asparagus doesn’t burn.
Place into flat 2 inch hotel (sheet) pan with 4 cups of hot water poured in to create a water bath.
Cover with foil and poke hole in the top to allow the steam to escape.
Bake at 350 degrees for 30-40 minutes. Allow to cool/set for at least 20 minutes.
Chef tip: do not over mix as you will incorporate too much air into the custard and it will “soufflé” out of the mold