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heavy cream shallots white wine pecans bread crumbs spring asparagus Fontina cheese endive head of radicchio extra-virgin olive oil lemon juice salt
Viewed: 62 - Published at: 8 years agoIngredients
- 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.
Method
- 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.
