Asparagus Gratin

(Adapted from Italy The Country And It’s Cuisine)

2 1/4 pounds green asparagus

1 pinch sugar

3 1/2 ounces fontina cheese, sliced

1/2 cup grated Parmesan

7 tablespoons heavy cream

salt

freshly ground pepper

butter for greasing

Preheat the oven to 480 degrees F. and grease a baking dish with butter. Wash the asparagus and cut off the woody ends. Bring a pot of salted water t a boil, add a pinch of sugar, and cook the asparagus for about 15 minutes, until it is just barely firm to the bite.

Drain the asparagus and lay it in the baking dish. Cover with sliced fontina, sprinkle with the Parmesan, and pour the cream over the top. Bake for about 8 minutes. Sprinkle with some freshly ground pepper before serving.