bonappetit4.2
Asparagus With Parmesan Fonduta
Snappy asparagus gets tucked under a rich, velvety blanket of Parmesan cheese—a cozy dish for those still-cold spring nights.
👥 4 Servings👤 Stefano Secchi📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
📝 Preparation Steps
1
Cook asparagus in a large pot of boiling generously salted water until dark green and just crisp-tender, about ⏱️ 30 seconds for pencil-thin stalks and up to 2½ minutes for thicker stalks. Using tongs, immediately transfer asparagus to a large bowl of ice water; let sit ⏱️ 30 seconds. Transfer to a kitchen towel and pat dry; arrange on a platter. Measure 3 Tbsp. cooking liquid from pot and set aside in a small bowl.
2
Blend egg yolks, Parmesan, and oil in a blender on low speed, scraping down sides as needed, until well combined. Increase speed to high and, with motor running, gradually drizzle in reserved hot cooking liquid; blend until smooth and emulsified. Immediately pour fonduta over asparagus.
large egg yolks3
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