Green Asparagus with Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, green
- 1 tablespoon butter, ()
- 50 g butter, (2)
- 2 slices white bread
- 2 tablespoon lemon juice
- 150 g Goronzola
- 2 dl cream, (full cream)
- 0.5 ½ bunch parsley, finely chopped
- 2 tablespoon chives, finely chopped
- 1 tablespoon sugar
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus, being careful not to break them. Put the asparagus in a large saucepan with salted water, lemon juice, sugar, butter (1) and the 2 slices of bread, bring to the boil and cook until al dente. (The bread soaks up the bitter asparagus a little)
- Drain the asparagus and place in a buttered gratin dish.
- While the asparagus is cooking, melt the butter (2) in a small pan, crumble the Gorgonzola and stir until it has melted. Add the cream, let it simmer for 1 minute, season to taste with salt, pepper and the herbs.
- Pour the whole thing over the asparagus and place in the oven preheated to 200 degrees for 4-5 minutes.
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