Asparagus With Gorgonzola

1. 1

   Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.

2. 2

   Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.

3. 3

   Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.

4. 4

   Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.