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. ---------------------------------------------------------------------------
Nutrition
Ingredients
