Asparagus And Prosciutto Crostini With Fonduta Recipe

• 1 Tbsp. Unsalted butter
• 1/4 lb Italian Fontina cheese, * rind discarded, cut into 1/4-inchdice (3/4 c.)
• 1/2 c. Lowfat milk
• 2 lrg Egg yolks Four, (1/2-inch-thick) slices from a large round crusty loaf of bread(about 8 to 9 inches across)
• 1 lrg Garlic clove, halved crosswise
• 2 Tbsp. Extra-virgin extra virgin olive oil
• 1/4 lb Thinly sliced prosciutto
• 1 lb Thin asparagus, trimmed and lower 2 inches of stalkspeeled

1. Make fonduta:In a double boiler or possibly a metal bowl set over a pan of simmering water heat butter.
2. Add in Fontina and lowfat milk and heat, stirring with a whisk, till cheese begins to heat.
3. Whisk in yolks and cook, stirring constantly with whisk, till smooth and thickened slightly, about 7 min.
4. Remove pan from heat and remove bowl from pan.
5. Stir sauce 1 minute while water in pan cools slightly.
6. Return bowl to pan and keep sauce hot over warm water (off heat), whisking occasionally to eliminate skin which forms on surface.
7. Preheat broiler.
8. On a baking sheet toast bread about 3 inches from heat, turning, till golden brown, about 1 to 2 min on each side.
9. Rub tops of crostini with cut side of garlic and brush with oil.
10. Season crostini lightly with salt.
11. Divide crostini among 4 plates and top with prosciutto.
12. In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus till crisp-tender, about 2 to 4 min.
13. Transfer asparagus with tongs to a colander and drain.
14. Divide asparagus among crostini.
15. Pour fonduta over them.
16. Serves 4.

butter, italian fontina cheese, milk, egg yolks, garlic, extravirgin extra virgin olive oil, lower

Taken from cookeatshare.com/recipes/asparagus-and-prosciutto-crostini-with-fonduta-70739 (may not work)