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.
Originally Submitted
3/20/2011
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