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Asparagus With Parmesan Fonduta

This recipe pairs tender-crisp blanched asparagus with a luxurious Parmesan fonduta. The rich, creamy sauce, crafted from egg yolks, grated Parmesan, and olive oil, elevates the fresh vegetable, creating an elegant and flavorful side dish that is both simple and sophisticated.
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Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 967.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large bunch asparagus woody ends trimmed
  • 3 large egg yolks
  • 3½ oz. Parmesan finely grated
  • 3 Tbsp. extra-virgin olive oil

Equipment

  • 1 Medium Saucepan For blanching asparagus and setting up a double boiler.
  • 1 Heatproof Bowl For making the fonduta over a double boiler.
  • 1 Whisk Essential for smooth fonduta.
  • 1 Tongs For handling asparagus during blanching.
  • 1 Fine Grater For finely grating Parmesan cheese.

Method
 

  1. Trim the woody ends from the asparagus spears, discarding the tough bottom sections.
  2. Bring a medium saucepan of salted water to a rolling boil. Prepare a large bowl with ice water for an ice bath.
  3. Blanch the trimmed asparagus in the boiling water for 2-3 minutes, until tender-crisp and vibrant green.
  4. Immediately transfer the blanched asparagus to the ice bath to stop the cooking process and preserve its color; drain thoroughly and pat dry.
  5. Set up a double boiler by placing a heatproof bowl over the saucepan with simmering water, ensuring the bottom of the bowl does not touch the water.
  6. In the heatproof bowl, combine the egg yolks and finely grated Parmesan. Whisk continuously over the simmering water until the mixture thickens into a smooth, glossy fonduta, about 5-7 minutes.
  7. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify it into the fonduta, achieving a smooth and cohesive sauce.
  8. If the fonduta is too thick, whisk in a tablespoon of hot water at a time until the desired coating consistency is reached. Taste and adjust seasoning if necessary.
  9. Arrange the blanched asparagus neatly on a serving platter or individual plates.
  10. Spoon the warm Parmesan fonduta generously over the asparagus and serve immediately.

Notes

Achieving a silky fonduta requires gentle, consistent whisking over a double boiler. Avoid direct heat to prevent the egg yolks from scrambling. The fonduta should be thick enough to cling to the asparagus but still pourable; adjust with a teaspoon of hot water if too thick. Blanch asparagus until tender-crisp and vibrant green; immediately shocking it in ice water will preserve its color and halt cooking. Use high-quality Parmesan and extra-virgin olive oil for the best flavor profile. Season cautiously, as Parmesan naturally contributes significant salinity.