For Fonduta
1 tablespoon unsalted butter
1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch
dice (3/4 cup)
1/2 cup milk
2 large egg yolks

four 1/2-inch-thick slices from a large round crusty loaf of bread
(about 8 to 9 inches across)
1 large garlic clove, halved crosswise
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pound thin asparagus, trimmed and lower 2 inches of stalks
peeled
asparagus, prosciutto, crostini

5 cups chicken broth (40 fl oz)
1 cup water
1 lb thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 lb fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
1 small onion, finely chopped
1 1/2 cups Arborio rice (10 oz)
1/2 cup dry white wine
2 oz finely grated Parmigiano-Reggiano (1 cup)
asparagus, shiitake, risotto

For flan
2 lb asparagus, trimmed
4 large eggs
1 1/3 cups whole milk
2 tablespoons freshly grated Parmigiano-Reggiano
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg, or to taste

For sauce
1/4 lb Italian Fontina, rind discarded and cheese coarsely grated (or cut into 1/4-inch dice if too soft to grate)
1/2 cup whole milk
2 large eggs yolks
1 tablespoon butter
asparagus, flan, cheese

2 Cups Pizza Beer (if you don't have pizza beer use a malty unfiltered ale low in hop flavor Redhook Sun Rye works good)

7 cups all purpose flour (or flour of your choice)

2 dry yeast packets

1/4 cup Olive oil

1 Tablespoon Salt

2 Egg Whites
bread