Asparagus Sformato recipe

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Ingredients

1 pound fresh thin asparagus, trimmed
1 tablespoon olive oil
1 pinch salt and freshly ground black pepper to taste
½ cup pancetta bacon, diced
1 teaspoon butter
3 ½ tablespoons freshly grated Parmesan cheese, divided
5 eggs
⅓ cup milk

Nutrition Info

138.9 calories
carbohydrate: 4 g
cholesterol: 147.2 mg
fat: 9.8 g
fiber: 1.5 g
protein: 9.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 245.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spread asparagus out in one layer. Drizzle with olive oil and season with salt and pepper, mix.

  2. Bake in the preheated oven until asparagus is tender, about 10 minutes.

  3. Meanwhile, saute pancetta in a skillet over medium-high heat until crisp, 4 to 5 minutes. Remove from heat.

  4. Remove asparagus from the oven. Cut off asparagus tips and set aside. Puree asparagus stalks in a blender.

  5. Reduce oven temperature to 315 degrees F (160 degrees C). Grease a loaf pan with butter and sprinkle with 1/2 tablespoon Parmesan cheese.

  6. Beat eggs with an electric mixer until foamy, 3 to 5 minutes. Carefully fold in milk, remaining Parmesan cheese, salt, and pepper. Fold in pureed asparagus. Pour mixture into the prepared loaf pan. Place asparagus tips on top in a decorative pattern.

  7. Bake in the preheated oven until sformato is lightly browned and starts to pull away from the edges, 30 to 40 minutes. Remove from oven, cool for a few minutes, and serve.

Recipe Yield

6 servings

Recipe Note

Italian sformato is a mixture of a savory flan and a souffle that can be made with different vegetables, but always has a lot of beaten eggs. It can be served as a side or a light main course.

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