Cafe Select Truffle Fondue
Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and emmanthaler cheeses and combine.
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
2013, Ingrid Roettele, All Rights Reserved
Recipe courtesy of Bobby Flay