Roasted Asparagus and Prosciutto Crostini with Fontina Cheese Sauce

By: Jennifer M March 29, 2013 Appetizers 12 Comments
Asparagus and Prosciutto Crostini with Fontina Cheese Sauce
Pin It

I think this dish is Spring on a plate. Not just because it features lovely Spring asparagus, but for the combination of the bright green asparagus and the vivid yellow sauce. So pretty together. And I’m pleased to tell you it tastes as good as it looks!

If you’re still looking for a little something special for your Easter brunch, I think this would be a great option. It’s simple to put together and made with simple ingredients, but looks and tastes like so much more. Beyond Easter, if you’re looking for a great way to use seasonal asparagus for a nice lunch or a light supper, This would be great paired with a salad or a small bowl of roasted tomato soup (of some roasted tomatoes).

As for some details on this lovely dish, I’ll start with the cheese. I think Fontina is pretty easy to find these days. I know it’s easily found in my small town now, so I figure that means it must be just about everywhere. If you can’t find it though, Swiss or Emmental would be a good substitution. Look for a great loaf of crusty bread. It can be round or oblong, but look for one that has great flavour and is about 7 or 8 inches wide, when cut.

Asparagus and Prosciutto Crostini with Fontina Cheese Sauce
Pin It

The sauce is not difficult to make, but because of the egg yolks, it does need a little care in heating and especially re-heating. If it is over-heated, it will break in a bad scrambled egg kind of way. It’s best served right away, but if you need to re-warm, do so gently with the same double-boiler set-up you used to cook it.

If you’re looking to make ahead, I would suggest that you could trim and wrap the asparagus ahead and make the sauce ahead (heeding the warning to re-warm it gently). To serve, just roast the asparagus and toast the bread while the sauce re-warms. Speaking of asparagus, I used 3 spears, but I think 5 would have worked nicely as well, especially if eating for a light supper instead of an appetizer.

Asparagus and Prosciutto Crostini with Fontina Cheese Sauce
Pin It
Thanks to my daughter for being the hand model for this shot. What? You thought that was my hand sporting the navy blue nail polish? I’m not nearly that cool ;)

Adapted from Gourmet April 1995

Love this Recipe? Share the love!

You might also like ...

About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email


  1. Caroline March 30, 2013 at 9:16 am

    I just found your site through Pinterest and I’m so happy I did! This recipe for the asparagus sounds so delicious and your photography is gorgeous. I’ll be checking in again! :)

    • Jennifer M March 30, 2013 at 11:11 am

      Hi Caroline and thanks so much. I loved how simple this recipe was, but oh so delicious. Glad I’ve now discovered your site, as well! Thanks for stopping in.

  2. Laura (Blogging Over Thyme) April 1, 2013 at 10:15 am

    This recipe looks great! The fontina sauce almost looks like hollandaise–but I definitely think I’d find this much tastier.

    Loving the photos!!!

    • Jennifer M April 1, 2013 at 10:34 am

      Thanks Laura. And the sauce is exactly the same consistency as hollandaise, but cheesy. It was delicious. (I poured the left-over sauce on some toast later to enjoy more of it ;)

  3. Sophie April 2, 2013 at 6:35 pm

    Is it time for weekend brunch yet?! This looks so tasty. The sauce sounds absolutely perfect and cheesy and creamy! You know, I alwys enjoy asparagus, but it’s true that it’s perfection this time of year can’t be matched.. the recent bunch I bought was so much better than I’ve ever tasted in asparagus! More flavor, more snap, but more tender, too. I chopped some into my green salad for lunch today. Yum! I need to make this dish!

    • Jennifer M April 2, 2013 at 6:51 pm

      I hope you get a chance to make it, Sophie. It was great. It’s one of those dishes that is so simple, but doesn’t taste like it. Perfect for a lazy Sunday treat.

  4. bellini April 3, 2013 at 6:44 pm

    Easter may be over for another year but Spring is just beginning!!!!

    • Jennifer M April 3, 2013 at 6:53 pm

      Indeed. Still plenty of time for more asparagus treats :)

  5. Courtney @ Neighborfood April 6, 2013 at 4:28 pm

    What a perfectly elegant dish. I love brunch-y dishes like this that are simple but still lovely. It also helps that includes cheese sauce. :) Your photography is so beautiful. Planning to make your soft cheesy bread today with all the leftover cheese ends I have lying around. Can’t wait!

    • Jennifer M April 6, 2013 at 4:43 pm

      Thanks so much, Courtney. I love your plan to use up your cheese ends in the cheese bread. It will be delicious, I’m sure!

  6. Ellen April 12, 2013 at 8:42 pm

    This looks really great. I grew up eating a very similar food: prosciutto wrapper asparagus with parmesan. They were broiled together for snacking perfection. I like the idea of eating it with the toast and cheese sauce, though. Will have to try it!

    • Jennifer M April 12, 2013 at 9:21 pm

      Thanks Ellen. This is a perfect late Sunday morning dish. Easy and delicious. The sauce is great!

Leave A Response