Asperges vertes à la sauce Fondata

This week my daughter taught me to make a delicate and easy asparagus dish with a delicious Fondata sauce. This sauce is made by beating cheese, eggs and crème fraiche over a double boiler until it melts into a thick cheese sauce. We used Comte Vert and Emmental as both cheeses melt easily and have a wonderful flavour. After cooking the asparagus, we poached eggs then poured the sauce over the eggs and asparagus. I recommend pairing this dish with a fresh Sauvignon Blanc to match the flavour of the asparagus.

Ingredients for 4 guests as a starter portion:

  • 2 bunches green asparagus
  • 7 eggs
  • 100g Emmental grated
  • 100g Comte Vert grated
  • Garlic clove peeled
  • 1 cup crème fraiche

A bottle of Sauvignon Blanc Sancerre wine from the French Market in Cape Town


  1. Take a heat proof bowl and rub the inside with the garlic clove, then discard clove
  2. Separate 3 eggs and put the 3 egg yolks in the bowl, add the crème fraiche, grated cheese, salt and pepper
  3. Place over a a saucepan of medium boiling water
  4. Whisk the ingredients over the hot water for 5 to 7 minutes until the sauce thickens.
  5. At the same time steam the asparagus for 3 to 4 minutes and drain
  6. Poach 4 eggs in boiling water for 4 minutes and strain
  7. Place asparagus on 4 plates
  8. Top with a poached egg then pour over the sauce.
  9. Serve immediately while hot.

Pair with a glass of delicate Sancerre, a sauvignon blanc wine from the Loire region.

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