Asparagus With Gorgonzola

Total Time
Prep 5 mins
Cook 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... :-)


  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.


Most Helpful

This is a wonderful dish for those that like Blue cheese. The flavours are intense and a perfect compliment to the crispy asparagus. What a delightfully different side dish which my son and I loved - while DH who's not a blue cheese fan was less impressed. More for us!

Debi May 25, 2008

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.

Lavender Lynn May 18, 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!

angelseulogy June 01, 2007

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