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FONTINA VAL D'AOSTA WITH APPLE SALAD AND HONEY

(Serves 4)

2 crisp apples, peeled, cored, and julienned

1 tablespoon fresh mint, chopped

1 tablespoon lemon juice

Salt and pepper

8 ounces Fontina Val d'Aosta cheese

1/4 cup chestnut honey or other mild honey

4 slices whole grain bread

In a bowl, combine the apples, mint, and lemon juice.

Season with salt and pepper

Slice the cheese into 4 equal pieces.

Place cheese on individual serving plates.

Spoon about 1/2 cup of apple mixture on top of the cheese.

Drizzle with honey.

Serve with bread slices.

ROASTED ASPARAGUS WITH CREAMY FONTINA SAUCE

(Serves 6)

7 ounces Fontina d'Aosta cheese, cut into small dice

Whole milk

2 tablespoons unsalted butter

2 egg yolks, lightly beaten

Salt and pepper

2 pounds asparagus

3 tablespoons olive oil

Salt and pepper

Place the cheese in a small bowl.

Add enough milk just to cover the cheese.

Cover the bowl and refrigerate for 4 hours.

The cheese will absorb some of the milk.

Preheat the oven to 450 degrees F.

Cut the ends off the asparagus spears.

Brush the asparagus very well with the olive oil.

Place the asparagus on a baking sheet.

Season with salt and pepper.

Bake the asparagus 7-10 minutes until tender.

To make the sauce:

Melt the butter in the top of a double boiler.

Add the cheese, milk, and egg yolks.

Cook, stirring often, until the cheese is melted and creamy, about 10 minutes.

Season with salt and pepper.

Remove the asparagus from the oven.

Arrange spears on individual serving plates.

Spoon the sauce over the asparagus and serve immediately.

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