Bruschetta with Fontina and Asparagus

• 1 loaf (about 3/4 pound) French bread, sliced into 10 1/4-inch-thick slices
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• Coarse salt
• 1 1/2 large bunches (1 1/4 pounds) asparagus, tough ends trimmed
• 8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
• 2 ounces Parmesan cheese, grated on the small holes of a box grater (about 1/4 cup)
• 2 tablespoons truffle oil (optional)

1. Heat the grill or broiler.
2. Grill the bread slices until golden on both sides.
3. Rub one side of each slice with garlic; brush lightly with oil.
4. Preheat the oven to 350F.
5. Bring a large saucepan of water to a boil over high heat; add salt generously.
6. Add the asparagus, and cook until tender, about 3 minutes.
7. Drain the asparagus, and set aside.
8. Place the toasted bread on a baking sheet, and sprinkle the fontina evenly over the slices.
9. Arrange 3 to 4 asparagus spears on top of each.
10. Sprinkle the Parmesan over the asparagus, dividing evenly.
11. Bake until the cheese has melted, about 10 minutes.
12. Remove from the oven, and drizzle with truffle oil, if using.

bread, garlic, olive oil, salt, bunches, cheese, parmesan cheese, truffle oil

Taken from www.epicurious.com/recipes/food/views/bruschetta-with-fontina-and-asparagus-392235 (may not work)