From: Chef Ouita Michael, Holly Hill Inn, Frankfort, KY. Yield: 12 servings. Fontina Cream: 1 cup prepared white sauce ¾ cup Fontina cheese, shredded 1 tsp. white truffle oil (or garlic oil) to taste, salt and pepper to taste, fresh grated nutmeg 3 portabella mushroom caps ¼ cup olive oil to taste, salt and pepper 36 asparagus spears, trimmed 18 large eggs, beaten as needed, olive oil 12 10" spinach-flavored tortillas For Fontina Cream: In small saucepan over medium-low heat, ...

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