Sformato di asparagi

I used to make a sformato with artichokes, but the vegetables always lost their color in cooking, turning a dour gray. It tasted good but looked homely. I tried it with asparagus, and found that they keep their color nicely and deliver a velvety texture. If you like, serve this with Mushroom Sauce from Lombardy or fonduta, or a combination of the two.