1 bunch asparagus, blanched and cut into 2” pieces
1 baguette, sliced
4 oz Fontina cheese, shredded
salt and pepper to taste
champagne vinegar to taste
1. Heat oven to 350°F. Drizzle sliced baguette with olive oil, set them on a baking sheet then place it in the oven until they’re lightly toasted—about 8-10 minutes.
2. Sprinkle with cheese and toast about 1-2 minutes longer—until the cheese is melted.
3. Remove from the oven, top with sliced asparagus, season with a drizzle of olive oil, salt,
pepper and a few drops of vinegar. Serve warm.
—to blanch asparagus, heat salted water to boiling and cook asparagus till tented but not falling apart, remove from boiling water and place in a ice water bath to stop cooking.