This side dish of asparagus baked with creamy Gorgonzola cheese is a simple but impressive way to complete a meal.
Asparagus and Gorgonzola Gratin
Ingredients:
1 pound Asparagus
1⁄2 cup crumbled Gorgonzola cheese
2 tablespoons butter, melted
1 teaspoon minced garlic
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1 pound Asparagus
1⁄2 cup crumbled Gorgonzola cheese
2 tablespoons butter, melted
1 teaspoon minced garlic
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
Directions:
Preheat oven to 400°, and bring a pot of water to a boil over high heat.
Trim 1–2 inches of the stalks off of the asparagus and drop into the boiling water, blanching for just 2 minutes for pencil-thin asparagus or 3–4 minutes for thicker asparagus.
Transfer blanched asparagus to a shallow baking dish, and top with the crumbled Gorgonzola cheese.
In a small mixing bowl, combine melted butter, garlic, salt, and pepper, and then pour evenly over all in the baking dish. Bake 10 minutes, just until the Gorgonzola cheese has melted and begun to brown. Serve immediately.
Preheat oven to 400°, and bring a pot of water to a boil over high heat.
Trim 1–2 inches of the stalks off of the asparagus and drop into the boiling water, blanching for just 2 minutes for pencil-thin asparagus or 3–4 minutes for thicker asparagus.
Transfer blanched asparagus to a shallow baking dish, and top with the crumbled Gorgonzola cheese.
In a small mixing bowl, combine melted butter, garlic, salt, and pepper, and then pour evenly over all in the baking dish. Bake 10 minutes, just until the Gorgonzola cheese has melted and begun to brown. Serve immediately.
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