Asparagus and Prosciutto Crostini with Fonduta Recipe - Details, Calories, Nutrition Information | R

Ingredients

• 1 tbsp unsalted butter
• 1/4 lb italian fontina cheese,* rind discarded, cut into 1/4-inchdice (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
• 1 large garlic clove, halved crosswise
• 2 tbsp extra-virgin olive oil
• 1/4 lb thinly sliced prosciutto
• 1 lb thin asparagus, trimmed and lower 2 inches of stalkspeeled