Asparagus with Cambozola Sauce
- Level: Intermediate
- Total: 37 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 12 min
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 37 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 12 min
- Yield: 4 to 6 servings
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.
