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After I made White Asparagus Risotto Cakes last week I was lucky enough to have some leftover white asparagus in my fridge.  I was planning to simply cook the asparagus and make a hollandaise sauce to serve with it, but when I saw the lonely little wedge of leftover Fontina in my cheese drawer I had another idea.  Why not make a cheese sauce instead of hollandaise and serve it topped with hardboiled egg?  

This dish ended up being a delicious change from the ordinary.  Served with salad greens and some crusty bread it was a really fantastic lunch.

White Asparagus with Hardboiled Egg & Fontina Fondue

(Yield:  2 servings)

1/2 lb (about 10-12 medium spears) white asparagus, rinsed

2 large eggs

2 teaspoons butter

1 1/2 teaspoons all-purpose flour

1/2 cup milk

1/8 teaspoon Dijon mustard

1 oz Italian Fontina cheese, grated

Salt and pepper

Fresh chopped flat leaf parsley, for garnish (optional)

Put eggs in a small pot and add enough cold water to cover them by about 1 inch.  Bring up to a boil over high heat, then turn heat down and simmer 8 minutes.  Turn heat off and let eggs sit in hot water 2 minutes, then drain and transfer to a bowl of ice water to cool.  Peel and slice eggs.

To peel and trim the asparagus, lay one asparagus spear on a flat surface, such as a cutting board.  Use a vegetable peeler to peel off the outer layer starting just below the bud and going all the way down (if the asparagus is particularly thick or looks really tough, you can peel off 2 layers); once peeled, trim off the bottom inch.  Repeat this process for all asparagus spears.

Add 1/2 inch of water and a generous pinch of salt to a large skillet; bring up to a simmer, add asparagus, and cook until tender (about 5-7 minutes).  Drain asparagus.  

Add butter to a small saucepan and heat over medium-low heat; once melted, whisk in flour and cook 1 minute.  Whisk in milk, Dijon, and a pinch of pepper and bring up to a simmer, then turn heat down slightly and simmer one minute.  Turn off heat and whisk in cheese.  Taste and season with salt and pepper as desired.

Arrange asparagus on a serving platter or 2 plates.  Top with Fontina fondue and egg slices and garnish with chopped parsley if desired.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Just the sound of the Fontina Fondue is making me happy :) What a great dish, lovely!

  2. I never had white asparagus before Faith! I like your preparation with the fontina sauce! I will have to pick up some of the white kind.

  3. i love the dramatic white-on-yellow presentation here! lovely combination of flavors, faith!

  4. If anybody’s going to replace my hollandaise sauce with any other sauce, it’d definitely have to be a cheese sauce. I love hollandaise sauce, but I have a weakness for cheese and your cheese sauce sounds divine. Beautiful presentation with the dish, Faith.

  5. wow this looks so gud Faith …and love the pic ..hope you had a great day

  6. This looks such a classy dish and I so love eggs !! I am going to try this for sure ../

  7. This looks beautiful and delicious! I love every component of this dish.

  8. You made such a beautiful dish for the makeover! I absolutely love the color pairing that you did, and using fontina fondue to bring out the creaminess of the dish is brilliant! I love love love it. Great job!!

  9. I love the white asparagus! What a perfect light lunch. Yum, I love everything about this!

  10. Lovely lunch dish, all 3 ingredients I adore. I am a big fan of a simple hard boiled. Looks great!

  11. I am new to Fontina cheese…such a shame, I know! This sounds perfect :)

  12. Yum…I love the flavor combinations here. And since I’m eating eggs again I can actually make this!

  13. 5 Star Foodie says:

    I love the idea of the fontina fondue to pair with white asparagus, an awesome combination!

  14. You have such great and unique ideas! I love hard boiled eggs- I had some in my salad last night at paula dean’s restaurant- mmm. Looks like a yummy springtime dish. Hope you’re having a great Sunday

  15. What a great idea on the cheese sauce over the hollandaise! This looks so creamy and delicious!

  16. I love cheesy veggies and fontina on white asparagus sounds great and looks beautiful the way you have prepared it with the eggs:)

  17. Wow.. I was struck with your pics for a while.. Love the egg dish.. I have never used white asparagus before.. wonderful presentation!

  18. Your spam checker just took away my message.

    I was admiring your beautiful photo of this dish. I was thinking that it tasted as good as it looks. Saying it the second time loses something.

  19. White asparagus looks delicious with eggs. I am getting used to asparagus now.

  20. Nothing says spring like asparagus. This looks so pretty.

  21. A yummy combo! I really like the idea. Fontina cheese goes perfectly well with the eggs and asparagus.



  22. I havent eaten white asparagus ever though always intrigued by it.This looks like a perfect way to start the day with veggies and protein.I love the way you plated everything.So neatly done Faith.Hope you are having a nice weekend.

  23. I haven’t had white asparagus this year and you have reminded me I should! Love the idea of the fontina instead of the classic hollandaise.

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