Best 13 Asparagus With Fontina And Cream Sauce Recipes

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Craving a delectable and visually stunning dish that combines the flavors of fresh asparagus, creamy fontina cheese, and a luscious cream sauce? Look no further than our Asparagus with Fontina and Cream Sauce recipe. This culinary masterpiece elevates the humble asparagus to new heights, transforming it into a gourmet experience. But that's not all; our article also features three additional tantalizing recipes that are sure to delight your taste buds. From a vibrant Asparagus and Feta Salad to a hearty Asparagus Risotto, and a zesty Grilled Asparagus with Lemon Vinaigrette, we've got you covered for any occasion. Get ready to embark on a culinary journey where asparagus takes center stage, accompanied by a symphony of complementary flavors and textures.

Here are our top 13 tried and tested recipes!

CREAMY FONTINA CHEESE PASTA



Creamy Fontina Cheese Pasta image

Luxuriously creamy fontina pasta is the perfect alternative to mac and cheese. It's quick and easy to make with a few ingredients and so versatile, too!

Provided by Julie Blanner

Categories     Main Course     Side Dish

Time 15m

Number Of Ingredients 5

1 pound pasta
2 cups fontina (freshly shredded)
4 tablespoons unsalted butter
salt (to taste)
black pepper (to taste)

Steps:

  • Bring a pot of salted water to boil and prepare pasta al dente.
  • Strain pasta and return to pot.
  • Toss with butter and cheese and season to taste. Serve immediately.

Nutrition Facts : Calories 519 kcal, Carbohydrate 57 g, Protein 21 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 71 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving

ASPARAGUS WITH FONTINA & CREAM SAUCE



Asparagus with Fontina & Cream Sauce image

Great side dish

Provided by barbara lentz

Categories     Vegetables

Time 15m

Number Of Ingredients 6

2 lb fresh asparagus tough ends cut off
salt
4 Tbsp butter
1/3 c heavy cream
2 oz fontina cheese diced
1/4 c freshly grated parmigiano cheese

Steps:

  • 1. Cook the asparagus in boiling salted water until crisp tender. Drain. Place the butter in a saucepan and add the heavy cream. Add the Fontina cheese and cook until melted and smooth,
  • 2. Serve the asparagus with the cheese sauce and sprinkle with the Parmigiano

ASPARAGUS ALLA FONTINA



Asparagus Alla Fontina image

Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.

Provided by Amanda Hesser

Categories     main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

Salt
2 1/2 pounds thin asparagus, trimmed and washed
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated nutmeg
1/3 cup grated Gruyère (see note)
3/4 cup finely minced or slivered prosciutto
2 tablespoons minced parsley
3 eggs, beaten
3 to 4 tablespoons grated Parmesan

Steps:

  • 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.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 674 milligrams, Sugar 4 grams, TransFat 0 grams

ASPARAGUS AND FONTINA QUICHE



Asparagus and Fontina Quiche image

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.

Provided by Joanna Gaines

Categories     HarperCollins     HarperCollins     Quiche     Egg     Brunch     Spring     Asparagus     Fontina     Milk/Cream     Vegetarian

Yield 6-8 servings

Number Of Ingredients 8

1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about 1/2 cup)
1 unbaked homemade or store-bought 9-inch pie crust

Steps:

  • Preheat the oven to 350°F.
  • Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
  • In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
  • Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
  • In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
  • Pour the mixture into the unbaked pie shell.
  • Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
  • Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
  • The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

CREAMY ASPARAGUS PASTA



Creamy Asparagus Pasta image

A wonderfully satisfying meal that cooks in minutes. Delicious!

Provided by HEIDI S.

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 6

1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons butter
1 clove garlic, minced
1 pint light cream
1 pound linguine pasta
1 lemon, juiced

Steps:

  • Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
  • In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
  • Stir lemon juice into asparagus mixture; pour mixture over pasta.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 44 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 30.9 mg, Sugar 0.7 g

ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE



Roasted Asparagus with Parmesan Cream Sauce image

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
  • Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
  • Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
  • Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
  • Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g

FONTINA ASPARAGUS TART



Fontina Asparagus Tart image

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
2 cups shredded fontina cheese
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 13

2 cups water
2 pounds fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
1 teaspoon dill weed
1 cup sour cream

Steps:

  • In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

ASPARAGUS GRATIN



Asparagus Gratin image

Spring's favorite veggie just got a decadent makeover.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 20m

Number Of Ingredients 10

1 pound medium-size fresh asparagus, trimmed (1 bunch)
1 large (2 oz.) shallot, thinly sliced (1/2 cup)
1/3 cup heavy whipping cream
1 teaspoon whole-grain mustard
1 teaspoon all-purpose flour
2 garlic cloves, minced (2 tsp.)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces fontina cheese, shredded (about 1 cup), divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

  • Preheat oven to 400°F with oven rack about 6 inches from heat.
  • Toss together asparagus and shallot in a 10-inch broiler-safe skillet or 8-inch square broiler-safe baking dish.
  • Stir together cream, mustard, flour, garlic, salt, pepper, and 1/2 cup of the fontina. Pour over asparagus, and using tongs, gently toss to coat asparagus. Top with Parmesan and remaining 1/2 cup fontina, and bake in preheated oven until asparagus is almost tender-crisp and cheese is melted, 10 to 12 minutes. Increase oven temperature to broil, and broil until golden brown, about 2 to 3 minutes more.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 10

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Steps:

  • Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams

ASPARAGUS WITH FONTINA AND CREAM SAUCE



Asparagus with Fontina and Cream Sauce image

Another great recipe for asparagus. The recipe was created for the Stockon CA. Asparagus Festival and comes from KCRA TV.

Provided by Barb G.

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs asparagus
salt
4 tablespoons unsalted butter
1/3 cup heavy cream
2 ounces italian Fontina cheese, diced
1/4 cup freshly grated parmesan cheese

Steps:

  • Clean and snap ends off of asparagus, Cook asparagus.
  • While asparagus is cooking, prepare the sauce.
  • Melt the butter in a medium-size skillet over medium heat.
  • Add the cream and fontina cheese.
  • Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
  • Season slightly with salt.
  • Drain the asparagus and pat dry with paper towels.
  • Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.

KENMARE'S ASPARAGUS GRATIN



Kenmare's Asparagus Gratin image

Provided by Elaine Louie

Categories     dinner, lunch, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 cup heavy cream
2 shallots, finely chopped
1/4 cup dry white wine, such as Chenin Blanc or Sauvignon Blanc
1/4 cup crushed pecans
1/4 cup panko bread crumbs
1 bunch fresh spring asparagus, peeled and cut diagonally into 1/2-inch slices, ends discarded
1/4 cup grated fontina cheese
1/4 cup grated Parmigiano Reggiano
2 large endive, trimmed, and cut into diagonal slices, 1-inch wide
1/2 small head of radicchio, trimmed, and leaves torn into 1-inch pieces
Extra virgin olive oil, as needed
Fresh lemon juice, as needed
Salt and freshly ground black pepper.

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
  • Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
  • Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
  • In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 544 milligrams, Sugar 6 grams

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

Steps:

  • In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.

Tips:

  • Choose thick asparagus stalks for a better texture and flavor.
  • Trim the asparagus properly by snapping off the woody ends.
  • Blanch the asparagus briefly to preserve its鮮豔的色彩 and crispness.
  • Use high-quality ingredients like freshly grated fontina cheese and heavy cream for a richer sauce.
  • Season the sauce with salt, pepper, and nutmeg to taste.
  • Serve the asparagus with a sprinkle of chopped parsley or chives for a pop of color and flavor.

Conclusion:

Asparagus with Fontina and Cream Sauce is an elegant and delicious dish that is perfect for a special occasion or a weeknight meal. With its creamy, cheesy sauce and鮮豔的色彩 asparagus, this dish is sure to impress your guests. The tips provided in this recipe will help you create the perfect asparagus dish every time.

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