Asparagus With Parmesan Fonduta

Wild asparagus is often paired with cheese sauce in the northwestern Italian region of Piedmont, where chef Stefano Secchi of New York City’s Rezdôra often finds inspiration. “When asparagus is coming up, it’s typically still colder at night, and the fonduta is nice and warming,” Secchi says. In this twist on a classic fonduta, Secchi emulsifies the sauce using the salted water from blanching asparagus instead of cream or butter. The heat from the water gently cooks the egg yolks and melts the Parmesan, forming a rich, velvety blanket to coat your vegetables.