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