Asparagus Alla Fontina Recipe (2024)

Very nice. I did not precook the asparagus and added a little milk to the eggs thanks to previous commenters. I used Fontina which brings me a to puzzling question. Why is a recipe that is called "Asparagus Alla Fontina" made with Gruyère while Fontina is only mentioned in the "tip"?

Just cooked this and was disappointed. Way too much asparagus needed. I used half. Where were the onions? I added sliced green onions. Flavor was good but there is no way all that asparagus could fit in a pie pan. Came out a bit dry and not great.

Ours needed an extra egg to cover the asparagus. Don't cook too long.

Agree with the commenters who said use 1/2 lb of asparagus and much less butter - maybe 2 Tbsp - and worked well with 4 eggs. Steamed the asparagus briefly in the microwave. Easy, tasty.

I loved this recipe! Yes, I did use less asparagus (about half) and went with the fontina. Loved it! I was afraid that because my ingredients weren't of the highest quality (especially the prosciutto - it was grocery store deli) it wouldn't be as good, but it absolutely was. And it sat well in the fridge for 3 days as we nibbled at it and was very tasty.

Way too long cooking time, also asparagus doesn't need to be cooked twice... it gets cooked to death. Nice dish otherwise.

I do not precook the asparagus before baking except for sautéing it in a frypan in the melted butter for 3-4 minutes. This last time I sliced a leek into the butter as well. And, yes, 1/2 of the amount of asparagus called for seems just about right. An always enjoyable dish!

Read your quote again...see the word "Drain"?

This one's a keeper. I'm glad I read the other notes first. I cannot imagine it could take that much asparagus. Whether to precook the asparagus first or not depends on its thickness. I used thicker ones because that's what the store had, and glad I cooked a few min in advance. Used fontina and a lot more than the recipe called for, a dollop of milk, and a bit extra Parm on top, which, when baked to crispy brown on the edges was delicious. It will be fun to try other veggies and cheeses too.

I used 1 1/4 lbs asparagus, steamed them for 4-5 minutes, then melted the butter with them. I wouldn't advise adding any salt to this dish as the prosciutto is salty enough. Used 1/3C gruyère & 1/3C Fontina, 4 eggs w/ a dollop of 1/2 & 1/2 in a 10" pie plate. Fast, easy, tasty - good brunch dish.

Great recipe! I use less asparagus, fontina, and add potato. Peel 1 small-medium russet, slice 1/2" crosswise, blanch 5 min, then transfer to dish. Top with asparagus, butter, etc. per recipe. Additional butter is not necessary.

Agree with other comments that there is no need to pre cook the asparagus - I did for two minutes in the pan with the butter because asparagus was a little thick but regret doing this because the asparagus was very mushy after baking. Did not have Gruyère or fontina so used grated cheddar instead. And did not have nutmeg so substituted with allspice. Would make again without precooking the asparagus. Overall good flavor.

I used about a teaspoon of Penzey’s mural of flavor instead of nutmeg

I made a version of this for dinner. Made some changes to the recipe after reading the notes and it came out great!Used 1lb. Asparagus, sliced mushrooms and shallots, sautéed them without parboiling the asparagus first. Added milk to the eggs. Used lots more of the fontina cheese than the recipe called for. Baked for 25minutes. We all loved it!

One bundle of asparagus, about 13 oz., was plenty. I agree with the comments about not really needing to cook twice, the final dish was tasty but the asparagus was overcooked. It seemed like it was missing something, maybe onion, maybe a touch of red pepper flakes.

This was good but primarily because of others' comments. 2.5 lbs of asparagus, even thin, which mine was, would have been a mound in the pan. I used about 1.5 lbs in a 10" pan and still the egg didn't cover it all. No parboiling of asparagus, just a light saute. Added lemon zest. Upped the eggs to 4, but wish I'd taken it to 5, maybe 6. Used a cheddar gruyere. The parm adds a lot, but still this could use more spice.

The amount of asparagus specified in the recipe is perfect. I did add a fourth egg, though, and a full cup of prosciutto. I didn't boil the asparagus, rather cut it to length and sauteed it in the butter prior to adding to the pie plate. Fontina cheese. I have made it this way for several years and it is always terrific.

Glad I read the notes. Steamed half the asparagus called for, used pancetta instead of prosciutto, added portabellas cooked in rendered fat and added just 1T of butter to asparagus/mushroom mix. Used fontina mixed with beaten eggs. Delicious.

Similar to other comments, I used half the asparagus and dropped it in ice water when it was slightly tender. I also added an additional egg. It makes a great appetizer.

Quite good, but more like a frittata than a quiche. I used 11 oz. asparagus (my "one bunch"), and added an extra egg, a little less prosciutto. Next time I'd add some dairy to make it more like a quiche or custard.

This was somehow lacking. I love asparagus[ I love cheese (indiscriminately and more than is sensible); I love prosciutto. But this didn't measure up to the sum of its parts. I followed the recipe as written, with the exception of using only enough asparagus to a bit more than cover the bottom of the pie pan (2 1/2lbs?? Seriously?), after cooking it very briefly in the butter before adding the other ingredients. It may need another egg? Two? Some dairy of some kind? Less butter? I dunno

I used 1 1/4 lbs asparagus, steamed them for 4-5 minutes, then melted the butter with them. I wouldn't advise adding any salt to this dish as the prosciutto is salty enough. Used 1/3C gruyère & 1/3C Fontina, 4 eggs w/ a dollop of 1/2 & 1/2 in a 10" pie plate. Fast, easy, tasty - good brunch dish.

Can this be made a couple of hours in advance?

This one's a keeper. I'm glad I read the other notes first. I cannot imagine it could take that much asparagus. Whether to precook the asparagus first or not depends on its thickness. I used thicker ones because that's what the store had, and glad I cooked a few min in advance. Used fontina and a lot more than the recipe called for, a dollop of milk, and a bit extra Parm on top, which, when baked to crispy brown on the edges was delicious. It will be fun to try other veggies and cheeses too.

Used about 1 lb asparagus & trimmed itUsed smoked Gouda, because it was all I hadDid not have prosciuttoOtherwise followed recipe, except only cooked 30 min.Delicious!