Ingredients with Measurements:
- 1 pound Tometta di Barge cheese, grated
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1/2 pound Fontina cheese, grated
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special Equipment Needed:
- Large pot for boiling asparagus
- Large saucepan for making cheese sauce
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until tender. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in milk until smooth. Cook for 5-7 minutes, stirring constantly, until sauce thickens.
5. Add grated Tometta di Barge cheese to the sauce and stir until melted and smooth.
6. Add salt, black pepper, and nutmeg to the sauce and stir to combine.
7. Layer half of the cooked asparagus in the bottom of a 9x13 inch baking dish. Pour half of the cheese sauce over the asparagus. Repeat with remaining asparagus and cheese sauce.
8. Top with grated Fontina cheese.
9. Bake for 25-30 minutes until cheese is melted and bubbly.
10. Let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 34g
Saturated Fat: 21g
Cholesterol: 105mg
Sodium: 670mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 5g
Protein: 24g
Substitutions for ingredients:
- Tometta di Barge cheese can be substituted with any semi-soft cheese, such as Gouda or Havarti.
- Fontina cheese can be substituted with any mild, melty cheese, such as mozzarella or Monterey Jack.
- Asparagus can be substituted with any green vegetable, such as broccoli or green beans.
Variations:
- Add cooked pasta to the dish for a heartier meal.
- Top with breadcrumbs for a crunchy texture.
- Add cooked bacon or ham for a meatier dish.
Tips and Tricks:
- Be sure to whisk the cheese sauce constantly to prevent it from burning or clumping.
- Use fresh asparagus for the best flavor and texture.
- Grate the cheese ahead of time to save time during preparation.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation Ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side salad or crusty bread.
Troubleshooting Advice:
If the cheese sauce is too thick, add more milk until desired consistency is reached.
Food Safety Advice:
Be sure to cook the asparagus thoroughly to prevent any foodborne illnesses.
Food History:
Tometta di Barge is a semi-soft cheese from the Piedmont region of Italy.
Flavor Profiles:
Creamy, cheesy, nutty, and slightly sweet.
Serving Suggestions:
Serve as a main dish or as a side dish with a protein, such as chicken or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian