Asparagus With Lemon-Basil Gouda Cheese Sauce

Recipe by SkipperSy
READY IN: 50mins




  • Place the asparagus in a microwave proof plate, sprinkle with salt water, use plastic wrap to cover, then reserve.
  • Combine the basil leaves, shallots, garlic, cayenne pepper and puree in a food blender.
  • In a non-stick pot place 2 tablespoons margarine, pureed basil leaves and cook briefly.
  • Add ¼-1/2 stock, bring to a boil, add lemon juice and salt to taste, add corn starch mixture and stir until smooth and very thick (no lumps), let cool for about a minute.
  • Cook the asparagus in the microwave for 3 to 3-1/2 minutes.
  • As the asparagus is being cooked in the microwave, add the egg yolks a little at a time to the sauce (with flame/burner turned off), blend, stirring with a whisk and make sure there are no lumps.
  • Remove the plastic wrap from the asparagus dish and discard the water.
  • Pour the sauce over the asparagus, sprinkle the grated cheese over the asparagus sauce.
  • Then place the plate under a broiler or in a toaster over for a minute or so in order for the cheese to melt.
  • Finally, sprinkle pine nuts and sun dried-tomatoes on top.
  • Serve and enjoy!
  • Note: Gouda is a mild cheese and Asiago is a stronger tasting cheese.