Asparagus with Fontina and Cream Sauce

Another great recipe for asparagus. The recipe was created for the Stockon CA. Asparagus Festival and comes from KCRA TV.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  lbs asparagus
•  salt
• 4  tablespoons unsalted butter
• 1⁄3 cup heavy cream
• 2  ounces  italian Fontina cheese, diced
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. Clean and snap ends off of asparagus, Cook asparagus.
2. While asparagus is cooking, prepare the sauce.
3. Melt the butter in a medium-size skillet over medium heat.
4. Add the cream and fontina cheese.
5. Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
6. Season slightly with salt.
7. Drain the asparagus and pat dry with paper towels.
8. Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.