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Ingredientes
- 1 Tbsp. Unsalted butter
- 1/4 lb Italian Fontina cheese, * rind discarded, cut into 1/4-inchdice (3/4 c.)
- 1/2 c. Lowfat milk
- 2 lrg Egg yolks Four, (1/2-inch-thick) slices from a large round crusty loaf of bread(about 8 to 9 inches across)
- 1 lrg Garlic clove, halved crosswise
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1/4 lb Thinly sliced prosciutto
- 1 lb Thin asparagus, trimmed and lower 2 inches of stalkspeeled
Direcciones
- Make fonduta:In a double boiler or possibly a metal bowl set over a pan of simmering water heat butter. Add in Fontina and lowfat milk and heat, stirring with a whisk, till cheese begins to heat. Whisk in yolks and cook, stirring constantly with whisk, till smooth and thickened slightly, about 7 min.
- Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce hot over warm water (off heat), whisking occasionally to eliminate skin which forms on surface.
- Preheat broiler.
- On a baking sheet toast bread about 3 inches from heat, turning, till golden brown, about 1 to 2 min on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
- In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus till crisp-tender, about 2 to 4 min.
- Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 590g | |
| Calories 981 | |
| Calories from Fat 699 | 71% |
| Total Fat 79.29g | 99% |
| Saturated Fat 35.04g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 1008mg | 42% |
| Potassium 1017mg | 29% |
| Total Carbs 17.18g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 12.63g | 8% |
| Protein 53.65g | 86% |
