Asparagus With Fontina And Cream Sauce - cooking recipe

Ingredients

2 lbs asparagus
salt
4 tablespoons unsalted butter
1/3 cup heavy cream
2 ounces italian Fontina cheese, diced
1/4 cup freshly grated parmesan cheese

Preparation

Clean and snap ends off of asparagus, Cook asparagus.
While asparagus is cooking, prepare the sauce.
Melt the butter in a medium-size skillet over medium heat.
Add the cream and fontina cheese.
Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
Season slightly with salt.
Drain the asparagus and pat dry with paper towels.
Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.