Creamy Gorgonzola Asparagus

Ingredients

• 1 lb (450g) asparagus spears, trimmed 1 lb (450g) asparagus spears, trimmed
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 oz (113g) Gorgonzola cheese, crumbled 4 oz (113g) Gorgonzola cheese, crumbled
• 1/4 cup (30g) walnuts, toasted and chopped 1/4 cup (30g) walnuts, toasted and chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Add the asparagus spears and cook for 2-3 minutes, or until they are bright green and tender-crisp. Drain and set aside.
2. 2.
   In a separate saucepan, heat the heavy cream over medium heat until it begins to simmer.
3. 3.
   Reduce the heat to low and add the Gorgonzola cheese to the cream. Stir until the cheese has melted and the sauce is smooth and creamy.
4. 4.
   Season the sauce with salt and pepper to taste.
5. 5.
   Place the cooked asparagus spears on a serving platter and pour the creamy Gorgonzola sauce over them.
6. 6.
   Sprinkle the toasted walnuts over the dish.
7. 7.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Asparagus — To ensure the asparagus spears cook evenly, choose ones that are similar in thickness. If the spears are thick, you may need to blanch them for an additional minute or two.
• Gorgonzola cheese — For a milder flavor, you can use a dolce Gorgonzola instead of the traditional piccante variety. Crumbling the cheese before adding it to the sauce will help it melt more easily.

Tips & Tricks

• To toast the walnuts, simply place them in a dry skillet over medium heat and cook for a few minutes until they become fragrant and slightly golden. Be careful not to burn them.
• If you prefer a smoother sauce, you can blend the Gorgonzola cheese and cream together using a blender or immersion blender.
• For an extra burst of flavor, drizzle a small amount of balsamic glaze over the dish before serving.
• This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a saucepan over low heat, adding a splash of cream if needed to restore the creamy consistency.

Serving advice

Serve Creamy Gorgonzola Asparagus as an elegant appetizer or as a side dish alongside grilled meats or roasted chicken. It can also be enjoyed as a light main course with a side salad.

Presentation advice

Arrange the asparagus spears on a platter, drizzle the creamy Gorgonzola sauce over them, and sprinkle the toasted walnuts on top. Garnish with a sprig of fresh parsley or a sprinkle of chopped chives for an added touch of freshness and color.