Ingredients

1 tablespoon unsalted butter

1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch dice (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 (about 8 to 9 inches across)
• 1 large garlic clove, halved crosswise
• 2 tablespoons extra-virgin olive oil
• 1/4 pound thinly sliced prosciutto
• 1 pound thin asparagus, trimmed and lower 2 inches of stalks peeled

Description

Fontina Cheese Is Available At Cheese Shops And Some Supermarkets.

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