"The belly rules the mind."--Spanish Proverb

Asparagus Sformato Recipe

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This recipe for Asparagus Sformato, by , is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Hinkson


* 1 teaspoon extra virgin olive oil
* 1/4 lb. Asparagus spears
* 1/4 cup minced Shallot (about 1 large)
* 1 teaspoon unsalted butter
* 1 Tablespoon bread crumbs
* 4 Eggland’s Best eggs
* 1/2 cup 1% milk
* 1/2 teaspoon fine sea salt
* 1/4 teaspoon finely ground black pepper
* 1/4 cup finely grated Parmigiano Reggiano cheese

* Preheat oven to 400°.
* Cut the tips off of the asparagus, just below the tip itself. Slice the remainder of the asparagus into 1/4 inch thick rounds. Sauté the asparagus and shallot in the olive oil for 2-3 minutes. Set aside to cool.
* Divide butter among the baking dishes and spread with a paper towel to evenly cover surface. Sprinkle each dish with some of the bread crumbs.
* Whisk together the eggs, milk, salt and pepper.
* Divide the asparagus among the baking dishes. Pour some of the egg mixture into each dish. Top with cheese. Place on baking sheet. Bake 15-23 minutes until puffed and golden.

Notes and Suggestions

You can use various sizes of soufflé or quiche dishes depending on whether you want to serve 2 or 4 people and whether you want to serve a light meal or first course. For a light meal or brunch, I used 2- 8 ounce soufflé dishes. For a first course, I used 4 small ceramic quiche dishes. 4 servings bake 15 minutes; 2 servings bake 23 minutes.

Number Of Servings:
Number Of Servings:
2-4 servings




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