Asparagus with Parmesan Fonduta Recipe

Asparagus with Parmesan Fonduta Recipe

Our Asparagus with Parmesan Fonduta recipe uses the salted water used to blanche the asparagus to cook the egg yolks and melt the Parmesan cheese. The end result is a creamy, silky cheese sauce that coats the asparagus. This recipe makes a great side dish for just about any entree.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 large bunch asparagus, woody ends trimmed
3 large egg yolks
3.5 ounces finely grated Parmesan cheese
3 tablespoons olive oil
3 tablespoons reserved cooking liquid (once asparagus is finished)

Directions:
1. Bring a large pot of salted water to a boil.
2. Once boiling, cook asparagus for 2.5 – 3 minutes.
3. Once done transfer asparagus to an ice bath for 30-seconds.
4. Transfer to paper towels and pat dry.
5. Reserve the 3-tablespoons of cooking liquid in a small cup.
6. Add egg yolks, parmesan and oil to a blender and blend on low.
7. With motor running, turn on high and drizzle in the hot reserved cooking liquid.
8. Blend until it’s smooth.
9. Immediately pour over the asparagus and serve.

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