INGREDIENTS

INSTRUCTIONS

Note: See the "Bechamel Sauce" recipe which is included in this
collection.  Place 4 quarts water to boil and add 2 tablespoons salt.
Preheat oven  to  Blanch asparagus until just tender (1 minute) and
remove to ice bath  and refresh. Slice into 1/2-inch pieces retaining
top half aside and  mixing bottom halves in a food processor to fine
mush. Mix processed  asparagus, Bechamel Sauce, salt, nutmeg, parmesan,
eggs and yolks  thoroughly. Add top half pieces and gently fold
through.  Butter an 8-inch bundt pan and coat with crumbs. Place
asparagus  mixture in bundt pan and place in 8- to 12-inch brownie pan
2/3  filled with hot water. Bake for 40 to 45 minutes or until top is
golden brown and a dipped toothpick comes out clean. Remove and allow
to cool 15 minutes.  Mix grated fontina, heavy cream and salt and
pepper in small sauce  pan and heat gently until smooth and creamy.
Turn sformato out onto plate and slice into 2-inch slices and plate,
spooning fondata over. Serve.  Source: MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK -  (Show # MB-5615)  Per serving: 429 Calories
(kcal); 41g Total Fat; (85% calories from  fat); 13g Protein; 3g
Carbohydrate; 322mg Cholesterol; 939mg Sodium  Food Exchanges: 0
Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 7 Fat; 0 Other
Carbohydrates  Recipe by: Mario Batali  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 772
Calories From Fat: 382
Total Fat: 43.3g
Cholesterol: 304.7mg
Sodium: 2000.8mg
Potassium: 442.7mg
Carbohydrates: 69.4g
Fiber: 4.5g
Sugar: 4.5g
Protein: 28.2g