Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

ASPARAGUS al "FORNO"




Source of Recipe


Bistro Don Giovanni, Napa, CA


Recipe Introduction


By Donna Scala


List of Ingredients




Proscuitto - thinly sliced
28 Thin Asparagus Spears
1 lb. Fontina - sliced & grated
1/2 cup Parmesan Cheese
Truffle Oil
• Fonduda


Recipe



Blanch Asparagus spears in hot salted water for 2 minutes and transfer to ice water to retain the color.
Wrap 1 piece of Proscuitto and 1 piece of Fontina around approximately 7 asparagus spears.
Put the Fonduda on bottom of baking dish. Lay asparagus bundles on top and sprinkle with Parmesan cheese. Place under broiler until hot and bubbly.
Remove from broiler and sprinkle with a little Truffle Oil and Parmesan cheese.

• Fonduda
4 oz Fontina cheese - freshly grated
3/4 cup Heavy cream
1 tsp. Truffle Oil
1/2 tsp. Salt
Pepper
In small saucepan, combine the grated Fontina cheese, cream, salt and pepper to taste. Heat gently, stirring continuously until smooth and creamy. Add 1 tsp. Truffle Oil