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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.