Cut off the ends of the asparagus. Place the asparagus on a plate and marinate with a little olive oil, freshly ground sea salt and pepper. Turn on the oven to 200 °C (top heat), place the asparagus on a baking tray and grill briefly. Remove again and arrange in portions on ovenproof plates. Drizzle with a little truffle oil, top with Fontina cheese and bake again briefly. Instead of wild asparagus, white or green asparagus can also be used, but it must be cooked al dente before marinating.
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