Asparagus with Cambozola Sauce

1. 1

   Fill a deep frying pan halfway full with water and bring to a boil.

2. 2

   Add asparagus to the boiling water and add salt and olive oil; boil for 6 minutes.

3. 3

   Remove asparagus to a sheet pan or plate to cool, and place in the refrigerator for 5 to 10 minutes.

4. 4

   Then chop into bite-size pieces, perfect for dipping.

5. 5

   Melt butter in a skillet over medium heat.

6. 6

   Add garlic and saute for about 1 minute.

7. 7

   Add cream and simmer until reduced by half.

8. 8

   Season with salt and pepper.

9. 9

   Add cheese, bit by bit, whisking as you go.

10. 10

    As 1 piece melts, add another, until no cheese remains.

11. 11

    Then add thyme and stir to combine.

12. 12

    Serve with cubes of day-old bread and the cooled asparagus pieces.

* Per serving · 4 servings · Values may vary.