13 large egg yolks
2 tsp. cornstarch
1 1/4 C. whole milk
2 C. Pt. Reyes Farmstead Toma, grated
1 tsp. white truffle oil, optional
7 oz. maitake mushrooms
1/4 C. olive oil
1 bulb spring garlic, chopped
2 bunches asparagus
Preheat the oven to 450°F. To make the fonduta, whisk together the egg yolks and cornstarch in a small stainless steel bowl. Pour the milk into a small saucepan. Place over medium heat and whisk in the egg yolks. Stir until mixture comes to a simmer and thickens. Stir in the Toma cheese until melted and smooth. Stir in the truffle oil and reserve in a warm place while preparing the mushrooms and asparagus.
Trim the stems of the maitake mushrooms and separate into large pieces. Toss in a small bowl with half the olive oil and the spring garlic, and season with salt and pepper. Place on a sheet pan and roast in the oven until tender and starting to brown on the edges, about 15 minutes. Remove from the oven and set aside. Trim the woody ends from the asparagus and place the stalks on another sheet pan. Drizzle with the remaining olive oil and season with salt and pepper. Roast in the oven until asparagus is tender and starting to brown.
To serve, place a half dozen asparagus spears or so per plate, spoon the fonduta over the middle of asparagus and top with the roasted mushrooms.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.