Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and emmanthaler cheeses and combine.
In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
Top with shaved asparagus and truffle oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
2013, Ingrid Roettele, All Rights Reserved