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1
Preheat the oven to 450F.
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2
To make the fonduta, in a bowl, combine the cheese and milk, cover, and let rest in the refrigerator for 4 hours.
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3
The cheese will absorb some of the milk.
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4
Snap off the tough ends of the asparagus spears, and then trim the ends so they are even.
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5
If the spears are very thick, peel the bottom half with a vegetable peeler, Pour the olive oil into a shallow bowl large enough to accommodate the length of the spears, and roll the spears in the oil.
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6
Arrange the spears in a single layer on a rimmed baking sheet, allowing a little space between them, Sprinkle with salt and pepper.
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7
Place the asparagus in the oven and roast until tender, 7 to 10 minutes; the timing will depend on the thickness of the spears.
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8
Meanwhile, to finish the fonduta, melt the butter in the top of a double boiler over simmering water.
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9
Add the cheese and milk and stir in the egg yolks.
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10
Cook gently, stirring often, until the cheese is melted and creamy, about 10 minutes, Season with salt and pepper and stir in the truffle oil, if you like it.
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11
Remove the asparagus from the oven and arrange on individual plates.
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12
Spoon the fonduta over the tips and serve immediately.
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13
Variations: Instead of roasting the asparagus spears, you can saute them in 3 tablespoons unsalted butter in a nonstick pan over low heat, turning them often, until they are lightly browned and tender, about 8 minutes.
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14
You can also forgo the fonduta.
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15
Top the asparagus with grated Parmesan cheese in its place.
