pondlady
12-20-2006, 03:40 PM
2 lbs asparagus
2 medium leeks, finely sliced
2 oz gorgonzola, cubed
2 oz parmigiano-reggiano cheese
4 leaves sage, finely chopped
6 oz whipping cream
extra-virgin olive oil
breadcrumbs
Clean the asparagus, cutting the tougher edge off. Bind them in small bunches and blanch. Let cool. Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan. Finely slice the leek. Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes. Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken. Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes. Serve immediately.
2 medium leeks, finely sliced
2 oz gorgonzola, cubed
2 oz parmigiano-reggiano cheese
4 leaves sage, finely chopped
6 oz whipping cream
extra-virgin olive oil
breadcrumbs
Clean the asparagus, cutting the tougher edge off. Bind them in small bunches and blanch. Let cool. Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan. Finely slice the leek. Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes. Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken. Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes. Serve immediately.