Recipe courtesy of Ingrid Roettele
Save Recipe Print
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and Emmenthaler 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.

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