I chose to give the sauce in this dish a more assertive flavor. First, I sauteed the garlic until it was golden. Then, I replaced half the milk with an equal amount of concentrated chicken stock and a couple of tablespoons of dry white wine (sauvignon blanc.) I grated some fresh Asiago into the sauce. I peeled and blanched fresh asparagus, cutting them into bite sized pieces. Then, I replaced half the mozzarella with a mixture of freshly grated Parmesan and Asiago, and shredded Jarlsberg. The result was incredibly flavorful
Date Posted: Apr. 4, 2008
Cooking Level: Professional
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