Asparagus Sformato, or Sformato di Asparagi: This is a Neapolitan asparagus recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome. It's involved but will be a very pleasing centerpiece to a meal. To serve 6 you'll need:

See Also

About Asparagus and other recipes

About Sformati and other recipes

Making a Sformato, Step by Step

Ingredients

• 4 1/2 pounds (2 k) asparagus
• Vegetable broth
• 1 pound (450 g) ground beef
• 1/3 cup unsalted butter
• 1/4 pound (100 g) prosciutto, minced
• 1 tablespoon flour
• 2 1/4 cups freshly grated Parmigiano (or a mixture of Parmigiano and sharp Provolone)
• Marjoram, basil and parsley
• 6 ounces (by weight; 150 g) day-old Italian bread, weighed after removal of the crust
• 3 eggs, separated
• Milk
• Salt & Freshly ground pepper

• Prep Time: 45 minutes
• Cook Time: 40 minutes

• Total Time: 85 minutes

Preparation

Begin by sautéing the ground meat in half the butter, together with the minced prosciutto, the flour, and the herbs, adding broth as needed to keep the mixture from drying out. Soak the bread thoroughly in milk, wring it out, put it through a grinder (don't blend it or it will become gluey), and set it aside. Blend the cooked meat with the yolks and the cheese.

While the meat is cooking, wash the asparagus, tie them into bunches, and boil them in about 3 inches of lightly salted water for 5-8 minutes, or until their tips begin to droop.

When they are done gut away the green parts and the tips, set them aside, and return the rest of the stalks to the broth.

Preheat your oven to 400 F (200 C)

Put the bread and the meat in a bowl and mix them well with your fingers, then mix in the reserved asparagus pieces. Whip the whites to firm peaks and fold them into the mixture. Grease a 10-inch (25 cm) pan, bake it for about 45 minutes, and serve it warm.

The wine? I'd go with a white, for example a Fiano di Avellino.