Asparagus with Cambozola Sauce Recipe | Michael Chiarello
Indulge in this irresistible Asparagus with Cambozola Saucea creamy, cheesy delight that's perfect for entertaining. Fresh asparagus meets luxurious Cambozola sauce and crusty bread cubes for dipping, creating an appetizer that wows every guest. Ready in just 37 minutes!
- Skill Level: Intermediate
- Serves: 4 to 6
- Nutritional Info (Approximate, per serving/1 of 6 portions): Calories: 320 | Fat: 22 g | Saturated Fat: 11 g | Carbohydrates: 22 g | Fiber: 4 g | Sugar: 5 g | Protein: 11 g | Cholesterol: 52 mg | Sodium: 454 mg
- Total Time: 37 min
- Prep Time: 20 min
- Inactive: 5 min
- Cooking: 12 min
Ingredients
- 1 and 1/2 pounds asparagus; trim the ends and peel if desired
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- Gray salt and freshly ground black pepper to taste
- 1/4 pound Cambozola cheese, broken into small pieces
- 1 tsp fresh thyme leaves, finely chopped
- Half a loaf of day-old bread, cut into cubes
Instructions
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- Pour water into a deep frying pan so it comes halfway up the sides, and bring to a boil. Add the asparagus, then season with salt and a splash of olive oil; cook at a rapid boil for about 6 minutes. Lift the asparagus out and transfer to a sheet pan or plate to cool, then refrigerate 5-10 minutes. Once cooled, chop into bite-sized pieces suitable for dipping.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook for roughly 1 minute until aromatic. Add the heavy cream and simmer, letting it reduce by half. Sprinkle in salt and pepper to taste. Gradually whisk in the Cambozola cheese, adding pieces one at a timelet one melt before adding the nextuntil all the cheese is incorporated. Stir in chopped thyme to combine. Serve the sauce alongside the cooled asparagus and bread cubes for an unforgettable dip!
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