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RECIPE REQUESTS: Do you have a wild rice recipe that you’d like to share? Send it to us, and your recipe could be printed in an edition of Recipe Exchange.

This week’s recipe comes from JEAN DAVID of Rochester.

Asparagus ala fontina

2 lbs. thin asparagus, trimmed

1/4 cup butter


salt, pepper and nutmeg to taste

1/3 cup grated Gruyere cheese

3/4 cup finely minced prosciutto ham or regular ham

1-2 tbsp. minced parsley

3 eggs, beaten

3/4 tbsp. Parmesan cheese

Cook asparagus in boiling, salted water for seven minutes; drain and cut into one-inch pieces. Over low heat, cook asparagus with the butter and seasonsings, tossing to coat. Spread mixture in lightly buttered nine-inch glass pie plate. Sprinkle with Gruyere cheese, ham and parsley. Pour beaten eggs over top. Sprinkle Parmesan cheese over all and bake at 350 degrees for 35 minutes.

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