Truffle oil can be found at most gourmet shops.

　　

Ingredients

serves 10

　　1 loaf (about 3/4 pound) French bread, sliced into 10 1/4-inch-thick slices

　　1 garlic clove, crushed

　　2 tablespoons olive oil

　　Coarse salt

　　1 1/2 large bunches (1 1/4 pounds) asparagus, tough ends trimmed

　　8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)

　　2 ounces Parmesan cheese, grated on the small holes of a box grater (about 1/4 cup)

　　2 tablespoons truffle oil (optional)

　　

Step 1

Heat the grill or broiler. Grill the bread slices until golden on both sides. Rub one side of each slice with garlic; brush lightly with oil.

　　

Step 2

Preheat the oven to 350°F. Bring a large saucepan of water to a boil over high heat; add salt generously. Add the asparagus, and cook until tender, about 3 minutes. Drain the asparagus, and set aside.

　　

Step 3

Place the toasted bread on a baking sheet, and sprinkle the fontina evenly over the slices. Arrange 3 to 4 asparagus spears on top of each. Sprinkle the Parmesan over the asparagus, dividing evenly.

　　

Step 4

Bake until the cheese has melted, about 10 minutes. Remove from the oven, and drizzle with truffle oil, if using.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.