Asparagus with Cambozola Sauce
Recipe courtesy of
Michael Chiarello
Episode:
Do You Fondue?
- Total:
- 37 min
- Prep:
- 20 min
- Inactive:
- 5 min
- Cook:
- 12 min
- Yield:
- 4 to 6 servings
- Level:
- Intermediate
Ingredients
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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