Ingredients
- 16 asparagus spears
- 1 shallot
- 1/2 lb ham
- 1/2 lb fontina cheese
- 2 t whipping cream
- 3 t parmesan cheese
- 1/2 t lemon juice
- 1/2 t butter (unsalted)
the ham over the asparagus, and arrange the packages in a lightly greased ovenproof serving dish, seam side down. Sprinkle the remaining Fontina cheese over the top, and add a grating of pepper. Bake until lightly browned and bubbly, 15-20 minutes.
