1 cup heavy cream
2/3 cup breadcrumbs, white
1 can asparagus, drained and chopped
2 tablespoons butter
1/2 cup finely chopped onion
3/4 cup cooked prosciutto, diced
1/3 cup grated Parmesan cheese
1/3 cup grated Swiss or Provoletto cheese
5 eggs, beaten
salt and black pepper to taste
Hollandaise Sauce:
3 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup melted butter, warm
2 tablespoons hot water
salt to taste
1 cup heavy cream
2/3 cup breadcrumbs, white
1 can asparagus, drained and chopped
2 tablespoons butter
1/2 cup finely chopped onion
3/4 cup cooked prosciutto, diced
1/3 cup grated Parmesan cheese
1/3 cup grated Swiss or Provoletto cheese
5 eggs, beaten
salt and black pepper to taste
Hollandaise Sauce:
3 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup melted butter, warm
2 tablespoons hot water
salt to taste
In a large bowl, combine the heavy cream, breadcrumbs, and let it soften
Preheat oven to moderate temperature (170°F)
Grease a 2-liter refractory form generously
In a small skillet, melt butter over medium heat
Add onion and cook for a few minutes
Add prosciutto and stir until heated through
Combine breadcrumb mixture with cheese, eggs, and asparagus
Add the mixture to the fried onion
Season with salt and pepper
Pour into the form, cover with parchment paper or aluminum foil, and place in a baking dish
Add enough hot water to reach halfway up the form
Place in oven and bake for 1 hour or until a knife inserted in the center comes out dry
Remove from oven and let it rest for 5 minutes
Remove the parchment paper, unmold on a serving platter, and serve with Hollandaise Sauce
Hollandaise Sauce:
Whisk egg yolks in a heatproof bowl over hot water (not boiling) until creamy
Add lemon juice, whisking constantly
Slowly pour in melted butter, whisking continuously until smooth
Add hot water, whisk for another minute, and season with salt
Serve warm, 4 to 6 servings.
