We enjoyed this asparagus preparation with a beautifully grilled steak. I couldn’t find Gorgonzola dolce in my local stores, so I had to use the Gorgonzola that was available to me. It was still delicious. The Gorgonzola sauce from the asparagus was delicious on our steaks also. Much better than the blue cheese sauces that many steakhouses serve with their steaks. I don’t usually much enjoy asparagus, but I really liked it this way. I am proud to say I must be growing up, since I ate more asparagus at this meal than I have eaten cumulatively over my lifetime. Buon Appetito!
Asparagi Al Gorgonzola (Asparagus with Gorgonzola)
Credit: La Cucina: The Regional Cooking of Italy by the Italian Academy of Cuisine
This recipe is from the Piemonte region (Piedmont).
1 ¾ lbs asparagus, woody ends trimmed
7 oz. Gorgonzola dolce, sliced**
4 tablespoons unsalted butter, melted
1. Preheat the oven to 400°F. Cut the asparagus stalks to equal length, and boil briefly in lightly salted water until very bright green.
2. Dry the asparagus stalks, place them in a baking dish, and cover with Gorgonzola and butter. Bake until cheese is melted and lightly browned, about 10 minutes.
**There are two types of Gorgonzola, a luscious blue-veined cheese. Gorgonzola dolce, which is creamy and yellow, is more suitable for this recipe then Gorgonzola piccante, which is crumbly and white.