Asparagus with Truffle Fonduta

By

Servings: 8 as an appetizer or side dish


Ingredients:

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

Cooking Directions:

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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.