Asparagus and Prosciutto Crostini with Fonduta

1. 1

   In a double boiler or a metal bowl set over a pan of simmering water melt butter.

2. 2

   Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt.

3. 3

   Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.

4. 4

   Remove pan from heat and remove bowl from pan.

5. 5

   Stir sauce 1 minute while water in pan cools slightly.

6. 6

   Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.

7. 7

   Preheat broiler.

8. 8

   On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side.

9. 9

   Rub tops of crostini with cut side of garlic and brush with oil.

10. 10

    Season crostini lightly with salt.

11. 11

    Divide crostini among 4 plates and top with prosciutto.

12. 12

    In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes.

13. 13

    Transfer asparagus with tongs to a colander and drain.

14. 14

    Divide asparagus among crostini.

15. 15

    Pour fonduta over them.

* Per serving · 4 servings · Values may vary.