Ingredients

FOR THE ASPARAGUS
White Asparagus –Peeled and trimmed to 41/2 inches
250 ml (@ 1c) 2% Milk
1 T butter
Salt to taste

FOR THE FONDUE
150ml (@ 3/4c) 35% cream
150g (@5.3oz) of fontina cheese-grated
1 t of truffle oil
½ bunch chives - sliced
6 shallots – diced finely
100ml (@1/2 c) Riesling
salt and pepper to taste
nutmeg and lemon juice to taste

 

 

 

Directions

FOR THE ASPARAGUS
1. Place all ingredients in sauce and simmer over med-high heat for 15-20 minutes or until asparagus are tender. Let stand in warm milk bath until service.

FOR THE FONDUE
1. In a small saucepot place shallots and Riesling. Reduce slowly until approximately 1 Tbsp of liquid remains. Add 35% cream.
2. Bring to boil and simmer for 2 minutes.
3. Strain the cream sauce and add the Fontina cheese and truffle oil.
4. Season to taste with salt, pepper, nutmeg and lemon juice.

TO ASSEMBLE

1. Arrange 4 pieces of asparagus on a warm plate in fan like configuration
2. Spoon the fondue over asparagus and garnish with chives

Serves 4