Asparagus With Gorgonzola

Total Time
5 mins
5 mins

A very rich side, sinfully delish served with grilled pork, or any meat really! From The River Cafe, London. This sauce would be good with grilled pork tenderloin, or steaks, with a spoon... :-)

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  1. Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.
  2. Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
  3. Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.
  4. Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.