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ASPARAGUS al "FORNO"
By Donna Scala
| |
Proscuitto - thinly sliced |
| 28 |
Thin Asparagus Spears |
| 1 lb. |
Fontina - sliced & grated |
| 1/2 cup |
Parmesan Cheese |
| |
Truffle Oil |
| •
|
Fonduda |
Blanch Asparagus spears in hot salted water for 2 minutes
and transfer to ice water to retain the color.
Wrap 1 piece of Proscuitto and 1 piece of Fontina around
approximately 7 asparagus spears.
Put the Fonduda on bottom of baking dish. Lay asparagus
bundles on top and sprinkle with Parmesan cheese. Place
under broiler until hot and bubbly.
Remove from broiler and sprinkle with a little Truffle Oil
and Parmesan cheese.
| •
Fonduda |
|
| 4 oz |
Fontina cheese - freshly grated |
| 3/4 cup |
Heavy cream |
| 1 tsp. |
Truffle Oil |
| 1/2 tsp. |
Salt |
| |
Pepper |
| In small saucepan, combine the grated
Fontina cheese, cream, salt and pepper to taste. Heat
gently, stirring continuously until smooth and creamy.
Add 1 tsp. Truffle Oil |
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