Fontina cheese is available at cheese shops and some supermarkets.

　　

Ingredients

Serves 4

　　

For Fonduta

1 tablespoon unsalted butter

　　1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch dice (3/4 cup)

　　1/2 cup milk

　　2 large egg yolks

　　four 1/2-inch-thick slices from a large round crusty loaf of bread (about 8 to 9 inches across)

　　1 large garlic clove, halved crosswise

　　2 tablespoons extra-virgin olive oil

　　1/4 pound thinly sliced prosciutto

　　1 pound thin asparagus, trimmed and lower 2 inches of stalks peeled

　　

Make fonduta:

Step 1

In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.

　　

Step 2

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 warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.

　　

Step 3

Preheat broiler.

　　

Step 4

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

　　

Step 5

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. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.