July 2019 Monthly Recipe / Summer Pudding

Asparagus with fonduta 

Serves 4

Ingredients

• About 20 asparagus spears, woody ends removed
• 1 ½ tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper

For the sauce

• 2 organic free-range egg yolks
• 75 ml crème fraiche
• 225 ml mascarpone
• 50 g Parmesan, freshly grated

Method

Put a pot of water on to boil and find a heatproof bowl that fits snugly over it without touching the water—this will be your bain-marie setup.

Start with the fonduta:
In a small pan, gently warm the crème fraîche and mascarpone together until just heated through. This helps them to incorporate smoothly later and speeds up the process in the next step.

Meanwhile, place the egg yolks, a pinch of sea salt, and a few drops of lemon juice into your bain-marie bowl. Set the bowl over the simmering water, making sure it doesn’t touch the surface. Turn the heat to low.

Gently cook the yolks, whisking constantly, until they become pale and slightly thickened.

Gradually whisk in the warm crème fraîche and mascarpone mixture, pouring slowly and whisking constantly to prevent lumps. Continue whisking over low heat until the sauce thickens to the consistency of thick custard—it should thickly coat the back of a spoon.

Add the finely grated Parmesan and stir until melted and fully incorporated. Taste and adjust seasoning with more salt if needed. To prevent a skin forming, cover the surface of the sauce with a piece of baking paper. Keep warm until ready to serve—turn off the heat but leave the bowl sitting on top of the pan of hot water.

To cook the asparagus:
Drop the spears into a pan of boiling water and cook for about 1 minute, or until just tender to the bite. Remove with tongs, drain well, and toss with olive oil, a few drops of lemon juice, sea salt, and black pepper.

To serve, arrange five spears on each plate. Spoon over the fonduta, drizzle with a little olive oil, and serve immediately while warm.