Asparagus and Mushroom Pudding with Melting Fontina


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The ‘pudding’ is a savoury batter that encases the vegetables as they bake. Fontina is an Italian cow’s milk cheese that has a delicate nutty flavour. Once melted it becomes earthier with a hint of mushroom.


  • 350 g (12 oz) small new potatoes
  • 12 asparagus spears, halved


  • Cook the new potatoes in boiling salted water for approximately 20 minutes until cooked through. When cool, cut in half.

  • Preheat the oven to 190°C/375°F/gas 5. Snap the woody end from each asparagus spear, cut the spears in half and drop into a la