Sformato is a savory vegetable custard. This light first course can be made ahead, and refrigerated for up to three days.
- 2 Tbs. unseasoned dry breadcrumbs
- 1 1/4 lb. fresh asparagus
- 3 Tbs. unsalted butter
- 1 Tbs. all-purpose flour
- 1 cup nonfat milk
- 1/3 cup finely minced onion
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 3 large eggs
Preheat oven to 300F. Coat bottom and sides of 9x5x3-inch loaf pan with cooking spray; coat with breadcrumbs.
Trim off and discard tough stem ends from asparagus. Cut 1 1/2 inches off tips; set tips aside.
Bring pot of water to a boil. Reduce heat to medium; add asparagus stalks, and cook 3 to 4 minutes; add tips, and cook 3 minutes more, or until tender. Drain, and pat dry.
Heat 2 Tbs. butter in saucepan over low heat. Add flour, and cook, stirring often, 5 minutes. Add milk, and cook, stirring often, about 5 minutes, or until smooth and thick. Remove from heat, and let cool to room temperature; stir occasionally.
Heat remaining 1 Tbs. butter in saucepan over low heat. Add onion, and cook, stirring frequently, until softened, about 10 minutes. Scrape into food processor, add asparagus stalks and purée until smooth; transfer to bowl.
Stir salt, pepper and nutmeg into asparagus purée. Beat in eggs, one at a time. Stir in white sauce. Fold all but 6 asparagus tips into mixture; scrape into loaf pan, and place pan in roasting pan. Add 2 inches of boiling water to roasting pan.
Bake 30 minutes. Increase heat to 350F, and bake 30 to 45 minutes more, until set in center. Cool loaf pan on rack 15 minutes. Garnish with remaining 6 asparagus tips. Cut into 1-inch slices, and serve warm or at room temperature.
- Calories: 135
- Carbohydrate Content: 9 g
- Cholesterol Content: 121 mg
- Fat Content: 8 g
- Fiber Content: 2 g
- Protein Content: 7 g
- Saturated Fat Content: 4 g
- Sodium Content: 172 mg
- Sugar Content: 4 g