Name: Asparagus with Cambozola Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H37M0.000S
Yield: 4 to 6 servings
Cuisine: american
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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Asparagus with Cambozola Sauce

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