Asparagus With Cambozola Sauce Recipe

1. 1

   In an ovenproof skillet, heat the butter, add in the bread, and toss to coat well.

2. 2

   Season with salt and pepper.

3. 3

   Place in the oven and bake about 15 min, till browned and crisp outside but still soft inside.

4. 4

   Drain on paper towels and keep hot.

5. 5

   In a large skillet, combine the extra virgin olive oil and water, and add in salt and pepper to taste.

6. 6

   Bring to a boil.

7. 7

   Add in the asparagus, cover, and cook for 5 min.

8. 8

   Remove the cover, and boil off any remaining water.

9. 9

   Saute/fry the asparagus in the remaining extra virgin olive oil for about 5 min, or possibly till cooked and light brown.

10. 10

    Meanwhile: In a saucepan over medium-high heat, heat the Cambozola in the cream.

11. 11

    Add in the thyme and season well with pepper.

12. 12

    Place 1 or possibly more slices of bread on each of 4 plates.

13. 13

    Arrange the asparagus on the bread and pour the sauce over the top.

14. 14

    Sprinkle each serving with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.