Wild Porcini Rosti & Asparagus with Fonduta

Ingredients: 

Rosti: 

2 large russet potatoes, peeled and grated 

1 small yellow onion, peeled and grated 

1 egg 

1 teaspoon Fleur de Sel 

4 tablespoons Wild Porcini Infused Olive Oil 

Fonduta: 

2 egg yolks 

2 tablespoons Wild Porcini Infused Olive Oil

¼ cup whole milk 

¼ cup heavy cream 

8-ounce fontina cheese, grated 

Pinch black pepper 

Main:

1 bunch of asparagus, trimmed and blanched 

½ teaspoon Mediterranean Citrus Seasoning Blend

Fresh chives and tomatoes, for garnish 

Directions:

Squeeze the grated potato and onion in a clean kitchen towel to remove as much liquid as possible, then place them in a large bowl. Add the egg and salt and stir until combined, then divide the mixture into four equal portions. Heat two tablespoons of infused oil in a large skillet over medium-high heat, and once hot, cook the portions in batches, spreading each into a large circle. Cook for about two minutes per side, until golden brown and crisp, then transfer to paper towels to drain.

For the fonduta, whisk the egg yolks and olive oil in a medium bowl, then add the milk, cream, grated fontina, and black pepper, whisking until smooth. Set the bowl over a double boiler and heat until the cheese is fully melted and the mixture is warm.

To serve, place the rosti on plates, top with asparagus, and sprinkle with seasoning. Spoon the fonduta over the top and finish with chives and tomatoes. Serves four.