Asparagus with cheese fondue and White Truffle
Ingredients for 4 servings
- 1 bunch of fresh asparagus
- 300 g of “Fontina” cheese
- 400 ml of milk
- 2 egg yolks
- 1 tablespoon of flour
- 40 g of butter
- 1 jar (35 g) of “Tartufi bianchi interi al naturale Inaudi” (natural whole White Truffles)
Prepare the cheese fondue. Cut the “Fontina” cheese into small pieces and soak it in milk for at least 30 minutes. Melt the butter in a pan, then after having removed it from the heat, add the flour gradually (after having sifted it) and stir vigorously in order to obtain a creamy mixture (white roux).Transfer over the low heat, then add milk, the liquid from the truffle jar and the melted cheese, stirring constantly with a whisk.
When the mixture begins to boil, remove it from heat, add the egg yolks, put on the heat and cook until the texture is creamy and smooth.
Meanwhile, wash the asparagus and remove the hardest part of the stem. Boil them into salt water for approximately 10 minutes and drain them. Arrange the asparagus on a serving dish. Pour the cheese fondue over the asparagus, slice the White Truffles and sprinkle them all over the dish. Serve immediately.