Asparagus Stuffed Fougasse

This year, I’ve eaten mountains and mountains of these freakish, skinny spikes. They pop up everywhere, like those annoyingly smart kids in class with their arms up after every question. This fabulous springtime gift keeps on giving here in mid-May, and can be manipulated in many ways. Just don’t ask me how to manipulate the smell of asparagus urine. (I hear it’s genetic.)

I cooked about 75 of these fougasse for the Athens Farmers Market last Saturday and they were a real crowd pleaser. It’s called a “Stuffed Fougasse” (Foo-gaazzz) , mimicking an Italian calzone but French in origin. I, of course, have taken this idea on a peculiar path in my continuous effort to bastardize every recipe known to humans. This recipe is spectacularly Goonish in its richness and crunch. It can easily be put into your back pocket for ease of travel (depending on how large your ass is).

Stuffed fougasse in its vertically larval stage and after, in its beautifully transformed “butterfly-gasse” stage.

This asparagus fougasse is a folded package of 7-ounce dough stuffed with a pudding made of whole-milk ricotta cheese, sauteed leeks, blanched whole grain mustard seeds, Dijon mustard, chopped pistachios and grated Parmigiano-Reggiano. The key is to constantly taste the pudding mixture until it suits you. I then cover it with a little Gruyere. I do this because my convection oven turns the cheese pudding dark brown. The asparagus will cook beautifully for 7 to 10 minutes at 450 degrees on a parchment-covered upside-down cookie sheet that has been pre-heated.

(Note to buyers of commercially raised asparagus:  you may want to take a potato peeler and skin those corporate spears to make the asparagus less “bark-like” before cooking. See directions on this previous post.)

That is my insitefully meticulous recipe. For more, click on the video.

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3 Responses to “Asparagus Stuffed Fougasse”

  1. Anonymous says:

    This bread was amazing. The mustard flavor was a nice surprise and foil to the creaminess of the cheese. The only trouble is we shoulda bought two, as one was not enough!

  2. John-

    My knees are weak, this looks incredible! Great post and great video, I’d never heard of fougasse until today!

    Keep up the great work, can’t wait to eventually make it out to Avalanche!

    Cheers-

    Brooks

  3. John says:

    Thanks Brooks,

    Man it’s been a long time and it’s fab to hear from you. This thing tastes great and the asparagus keeps coming. Would love to have you. I watched Master and Commander last night, my kids wanna know if you command a ship. (and kill people.) lol.
    see ya and keep in touch.
    goon

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