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Wednesday
Oct032012

recipe: fontina toasts with asparagus

1 bunch asparagus, blanched and cut into 2” pieces
1 baguette, sliced
4 oz Fontina cheese, shredded
olive oil
salt and pepper to taste
champagne vinegar to taste

Directions:
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.

Adam’s hints:
—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.

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