Yield: 6 servings. 1 Tbsp. olive oil 1 small shallot, minced 1 bunch large asparagus (about 1 1/2 lbs.), trimmed and cut on the diagonal into 2” pices 3/4 cup dry white wine 3 cups heavy whipping cream 5 tsp. sea salt (plus extra for seasoning) 4 oz. Italian Fontina, diced 2 oz. Galbani Gorgonzola, cut into small pieces 1 lb. dry gemelli 1/2 cup Galbani Mascarpone 1 1/3 cups freshly grated Parmigiano-Reggiano as needed, freshly ground pepper Heat olive oil in a large sautè pan over ...

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