YIELD: 12 servings ½ cup extra-virgin olive oil 2¼ lbs. chicken tenders, ½” wide 2 lbs. trimmed asparagus spears, cut into ½" slices 12 large sprigs fresh thyme E¾ tsp. salt ¾ tsp. black pepper 1 lb. cooked sliced shiitake mushrooms Fontina Fondue: 1½ cups dry white wine or vermouth 1½ Tbsps. minced garlic 3 cups heavy whipping cream 26 oz. (about 6¾ cups) shredded fontina cheese 1½ tsps. salt ¾ tsp. white pepper 2¾ lbs. dried orecchiette pasta Grated American Grana cheese, as needed 1. ...
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