| 5 | 20 | 1865 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 908 gm | Asparagus (trimmed) |
| 908 gm | Butter, grass fed, unsalted |
| 1 dash | Black pepper (freshly ground) |
| 114 gm | Fontina cheese (thinly sliced) |
| 1/4 cup | Pistachio nuts (unsalted shelled) |
Preheat oven to 425 F.
Place trimmed asparagus in a pan and arrange in a single layer.
Add pieces of butter and freshly ground black pepper.
Bake in preheated oven until just tender 12 to 15 minutes depending on thickness.
Remove from oven and layer slices of fontina cheese on top of the asparagus and sprinkle with pistachios.
Put back in the oven and BROIL until the cheese is melted and light golden brown. About 1 to 3 minutes.
Serve hot.
| Meat Alternative | 0.3 |
| Milk Alternative | 0.6 |
| Vegetables | 3.2 |
