Instructions: Heat a large 12- to 14-inch saute pan over medium-high heat and add 2 tablespoons of the butter. The butter should sputter and begin to brown immediately. When the butter stops sputtering, but before it turns very dark brown, add the apples. Continue to cook 3 to 4 minutes until softened yet still retaining their shape. Add sugar, nutmeg and wine and cook 1 minute. Add 2 tablespoons cold butter and shake the pan to completely blend the butter into the wine mixture, forming a creamy emulsion.

Spoon the apples into a shallow serving dish. Shave the Asiago cheese into paper thin shards over the apple mixture using a peeler or a shovel nose cheese knife. Serve warm.

This recipe yields 4 servings as dessert or cheese course.

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