Roasted Asparagus with Fonduta Sauce
This sauce is excellent as a pasta sauce and as a fondue sauce as the names implies.
2 lbs. asparagus, tough part of stems trimmed off
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
3/4 lb. Fontina cheese, cut into cubes
4 egg yolks, room temperature
salt and pepper; to taste
Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly oil with olive oil. Place the trimmed asparagus in a single layer onto the baking sheet. Drizzle olive oil over the asparagus and salt and pepper. Place in oven and roast until asparagus is just tender.
In a sauce pan melt the butter and add the flour over low heat. Whisk until mixture is well combined;do not allow to brown. Whisk in the milk until smooth and slightly thickened.
Add the cubed cheese and continue to stir until cheese is melted. Pepper to taste. Pour sauce over the roasted asparagus.
This sauce is also perfect for fondue, hence the name or as a pasta sauce.