Asparagus with Gorgonzola
This simple yet deliciously rich side dish will complement most any main course.
- 1 lb. fresh asparagus
- 7 oz. gorgonzola cheese
- 1 cup heavy cream
- salt to taste
Clean and trim the asparagus, discarding the woody part of the stalks; boil or steam briefly until barely tender (do not overcook); place the asparagus carefully in a buttered heat-resistant dish.
Quickly process together the gorgonzola with the cream to make a fairly thin sauce; season with salt.
Pour the sauce over the asparagus, and brown in a hot oven for just a few minutes. The sauce should just turn a light gold and still have a creamy texture.
—Adapted from “From the Art of the Medicis to the Tables of Today” by Carla Camporesi & Barbara Golini (Maria Pacini Fazzi Editore)