Asparagus and Prosciutto Crostini with Fonduta

• 1 tablespoon unsalted butterbutter
• 1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch dice (3/4 cup)fontina
• 1/2 cup milkmilk
• 2 large egg yolksegg
• 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 crosswisegarlic
• 2 tablespoons extra-virgin olive oilolive-oil
• 1/4 pound thinly sliced prosciuttoprosciutto
• 1 pound thin asparagus, trimmed and lower 2 inches of stalks peeledasparagus

1. 01In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
2. 02Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
3. 03

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