Asparagus With Gorgonzola
photo by Lavender Lynn
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 1⁄2 lbs asparagus, trimmed
- sea salt
- fresh ground pepper
- 1 ounce butter
- 7 ounces gorgonzola
- 2 ounces mascarpone
- 1⁄4 cup fresh basil leaf, chopped
directions
- 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.
- Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
- Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.
- Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.
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Reviews
-
Very rich and easy to make, delicious and beautiful, a sense of luxury on the plate. We all wondered if the gorgonzola and mascarpone would be too intense, but it was not; everybody loved it. The one drawback is cost -- this is a pretty expensive little dish of sauce. Made for Aus/NZ swap, May 2008.
-
AMAZING! VERY easy to make, the sauce was heavenly over asparagus. Also, we used a bit of lemon juice in the bioling water, which stopped the asparagus from losing its color. We did that then skipped putting the asparagus into ice water after boiling. I HIGHLY recommend this as a side dish for any meat dish you want to show off!
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