Asparagus with Cambozola Sauce

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Rated 4 stars out of 5
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  • Read 2 Reviews
Total Time:
37 min
Prep
20 min
Inactive
5 min
Cook
12 min
Yield:
4 to 6 servings
Level:
Intermediate
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Ingredients

  • 1 1/2 pounds asparagus, ends trimmed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves minced garlic
  • 1/2 cup heavy cream
  • Gray salt and freshly ground black pepper
  • 1/4 pound Cambozola cheese, broken into pieces
  • 1 teaspoon finely chopped thyme leaves
  • 1/2 loaf day-old bread, cut into cubes

Directions

Fill a deep frying pan halfway full with water and bring to a boil. Add asparagus to the boiling water and add salt and olive oil; boil for 6 minutes. Remove asparagus to a sheet pan or plate to cool, and place in the refrigerator for 5 to 10 minutes. Then chop into bite-size pieces, perfect for dipping.

Melt butter in a skillet over medium heat. Add garlic and saute for about 1 minute. Add cream and simmer until reduced by half. Season with salt and pepper. Add cheese, bit by bit, whisking as you go. As 1 piece melts, add another, until no cheese remains. Then add thyme and stir to combine. Serve with cubes of day-old bread and the cooled asparagus pieces.

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Newest Ratings and Reviews

Read all 2 reviews

  • on October 02, 2010

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    awesome!, couldn't fine cambozola the 1st few times we made this, so we used camembert or brie and gorgonzola. tasted great!

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  • on February 14, 2008

    Flag

    I wanted to use this as a side dish, so I left the asparagus in long pieces and served it hot. I had problems with the sauce, though. The directions don't say to, but I think the heat needs to be turned way down when you start adding the cheese. I didn't do that, and my sauce broke three times (I had to add more cream each time before I got it off the stove. It broke again while it was keeping warm in a Thermos. I sure wish I could have kept it together, because the taste was absolutely delicious.

    people found this review Helpful.
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