Ingredients

1 pound of Asparagus, young thin stalks

6 cloves of Garlic, thickly sliced

¼ teaspoon Red Pepper Flakes

½ teaspoon Salt

¼ teaspoon ground Black Pepper

¼ cup White Wine

½ cup Chicken Stock

1 cup whole Milk

2 Egg Yolks

¼ pound Fontina Cheese, grated

¼ cup Grated Parmesan Cheese

Sugo di Fontina e Asparagi

Yields 1 ½ -2 cups of sauce.

Bring a large pot of salted water to a boil.

Snap or cut off the woody ends of the asparagus and discard. Cut off the tips and reserve. Cut the remaining stalk into ½ inch pieces.

Heat the olive oil in large, deep saute pan over medium high heat. Over medium high heat, saute the garlic, red pepper flakes for 1 - 2 minutes. Add the asparagus pieces (including the tips) and continue to saute for about 5 - 6 minutes. Add the wine, stirring to dislodge any brown bits from the bottom of the pan. Simmer to reduce the wine, until most of the liquid is gone, about 4 minutes.

Add the stock and continue to cook over medium high heat until most of the liquid is gone and the asparagus are cooked though with a nice glaze over them. Turn off heat and reserve.

In a double boiler, over low heat, warm the milk. When the milk is warm to the touch, whisk in

the yolks, one at a time, until thoroughly combined. Continue to stir for 2 - 4 more minutes. Stir in the grated cheeses. Continue stirring as the cheese melts, for 1 - 2 minutes. It is important not to over heat or over cook the cheese mixture. Fold in the reserved asparagus mixture and turn off the heat. If using immediately, or keep warm in a double boiler until ready to use. Stir occasionally to prevent the forming of dry skin on top.