Asparagus with Truffle Fonduta
By Chef Adam Siegel
Servings: 8 as an appetizer or side dish
2 1/2 cups cups heavy cream, divided
1 pound Mezzaluna® or Wisconsin Fontina cheese, diced
5 egg yolks, slightly beaten
Truffle oil, to taste
1 ounce fresh or canned black truffle, chopped
Salt to taste
2 pounds jumbo asparagus, peeled, blanched
In medium stainless steel saucepan, bring 2 cups cream to a simmer; turn heat to low. Slowly add cheese, stirring constantly with wooden spoon. Cook until totally melted, 7 to 9 minutes. Slowly stir in egg yolks. Simmer until thickened enough to coat back of spoon. Remove from heat and stir in remaining 1/2 cup of cream. Stir in truffle oil and chopped truffle; season to taste with salt.
Place warm asparagus on serving plate. Pour half of the fonduta over the asparagus; pass remaining fonduta.