Asparagus "Valle D'aosta"
Instructions
Peel and wash the asparagus, boil them in salted boiling water for about 10 minutes.
Drain them and put them in a buttered baking dish.
Cut the ham into strips and the fontina into slices and distribute them on asparagus.
In a bowl beat the eggs with two tablespoons of grated cheese, add salt and pepper and pour over asparagus.
Place in preheated oven at 180 degrees.
Withdrawn when the cheese is melted and eggs curdled.
Accompanying wines: Chardonnay DOC Valle d'Aosta, Terre Di Franciacorta Bianco DOC, Sant'Agata De ' Goti DOC Falanghina.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- 120 g of fontina cheese
- 2 eggs
- 2 slices of ham
- 2 tablespoons of grated cheese
- Butter
- Salt
- Pepper