Asparagus alla Fontina 
Asparagus alla Fontina

This celebration of spring is perfect for a light dinner or brunch. It is a bit like a crustless quiche, but it isn’t heavy on the eggs.

Salt
2 ½ lbs. thin asparagus, trimmed and washed
4 TB. unsalted butter
Freshly ground black pepper
Freshly grated nutmeg
cup grated Gruyère or Fontina
¾ cup finely minced or slivered prosciutto
2 TB. minced parsley
3 eggs, beaten
3 to 4 TB. grated Parmesan

Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.

Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.

Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.