Cravatta
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | medium |
asparagus
trimmed, peeled |
*
|
| ½ | teaspoon |
butter, unsalted
|
|
| 1 | large |
shallots
minced |
*
|
| 2 | tablespoons |
heavy whipping cream
|
|
| ½ | tablespoon |
lemon juice
|
|
| ½ | pound |
ham
thinly sliced, boiled |
|
| 3 | tablespoons |
Parmesan cheese
fresh grated |
|
| ½ | pound |
fontina cheese
coarse grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | medium |
asparagus
trimmed, peeled |
*
|
| 2.5 | ml |
butter, unsalted
|
|
| 1 | large |
shallots
minced |
*
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 7.5 | ml |
lemon juice
|
|
| 226.8 | g |
ham
thinly sliced, boiled |
|
| 45 | ml |
Parmesan cheese
fresh grated |
|
| 226.8 | g |
fontina cheese
coarse grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Preheat oven to 400'F. Blanch asparagus and drain on paper towels.
Melt butter in a small skillet over medium-low heat. Add minced shallot and sauté until lightly browned.
Remove from heat. Stir in mustard, cream and lemon juice and blend well.
- Spread a small amount of shallot-mustard mixture over each Sprinkle each piece with Parmesan cheese. Divide the Fontina cheese into two portions, and sprinkle one portion evenly over ham slices.
- Place two asparagus spears in the center of each ham slice. Fold the ham over the asparagus, and arrange the packages in a lightly greased ovenproof serving dish, seam side down. Sprinkle the remaining Fontina cheese over the top, and add a grating of pepper. Bake until lightly browned and bubbly, 15 to 20 minutes.
