Summary

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

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Instructions

1. 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)
2. Drain the asparagus and place in a buttered gratin dish.
3. 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.
4. Pour the whole thing over the asparagus and place in the oven preheated to 200 degrees for 4-5 minutes.