Gary Rhodes

Asparagus and Mushroom Pudding with Melting Fontina

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Preparation info

  • Serves

    Four

    • Difficulty

      Medium

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.

Ingredients

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

Method

  • 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