Asparagus Sfumato

Asparagus Sfumato
Asparagus Sfumato

Asparagus Sfumato

James Pucos
Prep Time 15 mins
Cook Time 20 mins
Cuisine Mediterranean
Servings 2
Calories 265 kcal

Ingredients
  

  • 1 pound fresh thin asparagus trimmed
  • 1 tbsp olive oil
  • 1 pinch salt and ground black pepper
  • 1 tbsp butter
  • 3 1/2 tbsp freshly grated Parmesan cheese divided
  • 5 eggs
  • 1/3 cup milk

Notes

Preheat the oven carefully to 350 degrees F (175 degrees C). Line baking covering with aluminum foil and spread asparagus out in one layer. Sprinkle with olive oil and season with salt and pepper; blend.
Heat in the preheated oven until asparagus is delicate, around 10 minutes.
Then, sauté pancetta in a skillet over medium-high heat until fresh, 4 to 5 minutes. Expel from heat.
Expel asparagus from the oven. Cut off asparagus tips and put in a safe spot. Puree asparagus stalks in a blender.
Decrease oven temperature to 315 degrees F (160 degrees C). Oil a portion skillet with margarine and sprinkle with 1/2 tablespoon Parmesan cheese.
Beat eggs with an electric blender until frothy, 3 to 5 minutes. Cautiously overlay in milk, remaining Parmesan cheese, salt, and pepper. Overlap in pureed asparagus. Empty blend into the readied portion container — Spot asparagus tips on top in a beautiful example.
Heat in the preheated oven until it is delicately cooked and begins to pull away from the edges, 30 to 40 minutes. Expel from the oven, cool for a couple of minutes, and serve.
Nutrition Facts (Per Serving): Calories 265, Carbohydrates 22g, Protein 29g, Fat 5g
Keyword Asparagus Sfumato
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