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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the tough ends from the asparagus, lay it in a stainless saute pan, pour over 1/2 inch boiling water, add 1/2 teaspoons salt, cover and place over medium high. | 2. Let simmer until the asparagus is tender when pierced with a fork. | 3. Remove and let cool on paper towels. | 4. Generously butter a 14-inch pizza pan, or flat baking dish. | 5. Remove the crusts from the bread and arrange the slices all over the bottom of the pan. | 6. Lay the prosciutto or black forest ham on top of the bread. | 7. In a small bowl, mix the yolks and cream with pepper and nutmeg. | 8. Pour this over the bread. | 9. Place over this a thin layer of fontina. | 10. Bake the torta in a preheated 350 degree oven for 10 minutes. | 11. Remove the torta from the oven, and arrange the asparagus over the cheese layer, in a spoke fashion. | 12. Top with the remaining fontina. | 13. At this point, the torta may sit at room temperature for 2 to 3 hours. | 14. When ready to serve, return the torta to a preheated 350 degree oven for 20 to 25 minutes, or until golden. | 15. Makes 8 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	3	lbs		272.1557	52.7982	29.9371	1.6329
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
dense white bread	10	slices		479.1167	0.0	106.59	2.6917
egg yolk	6			328.44	3.6618	16.1772	27.0708
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
pepper				-	-	-	-
nutmeg				-	-	-	-
fontina cheese	8	ounces	good sliced	882.252	3.5154	58.0608	70.6255
prosciutto	19	ounces	sliced	479.1167	0.0	106.59	2.6917

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.