Cook pasta until half done, then add asparagus and continue to cook until pasta is done. Drain and set aside. Heat butter in pan, add flour, remove from heat and add milk and broth. Return to heat and simmer until mixture thickens. Season with salt, pepper and nutmeg. Combine pasta with the sauce and add 2/3 of the fontina and several spoonfuls of parmesan cheese and garlic. Pour into a baking dish and cover with remaining fontina cheese and parmesan. Bake in oven for 30 minutes. Serve.
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