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2 1/2 cups heavy cream, divided1 pound Mezzaluna® or Wisconsin fontina cheese, diced5 egg yolks, slightly beatenTruffle oil, to taste1 ounce fresh or canned black truffle, choppedSalt to taste2 pounds jumbo asparagus, peeled, blanched
In medium stainless steel saucepan, bring 2 cups cream to a simmer; turn heat to low. Slowly add cheese, stirring constantly with wooden spoon. Cook until totally melted, 7 to 9 minutes. Slowly stir in egg yolks. Simmer until thickened enough to coat back of spoon. Remove from heat and stir in remaining 1/2 cup of cream. Stir in truffle oil and chopped truffle; season to taste with salt.Place warm asparagus on serving plate. Pour half of the fonduta over the asparagus; pass remaining fonduta.
Place warm asparagus on serving plate. Pour half of the fonduta over the asparagus; pass remaining fonduta.
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