Friday, January 22, 2016

Asparagus with Cambozola Cheese Sauce and Pine Nuts

Our friends in France prepare Asparagus and Artichokes better than anyplace we've ever had them.
We had several Artichoke dinners this past summer in France.
Here's a delicious recipe using Asparagus.
Cambozola Cheese has become one of our favorites.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Rimmed Sheet Pan

Asparagus with Cambozola Cheese Sauce and Pine Nuts

2 TBS Butter, melted
Slices of Fresh French Baguette Bread
Salt and Pepper to taste.
Olive Oil
1/2 C Water
1 1/2 pounds of Asparagus cut into 1" pieces.
1/2 C Heavy Cream
1/4 pound of Cambozola Cheese
1 tsp Fresh Chopped Thyme
2 TBS Toasted Pine Nuts, chopped and set aside. (I toast them in a dry Cast Iron Skillet on the stove)

On a the Sheet Pan:
Bread Slices brushed with melted Butter.
Bake about 15 minutes until golden brown.

In a large Skillet on medium high heat:
Olive Oil
Salt and Pepper to taste.
Heat to a Boil.

Cover and cook for 5 minutes.
Uncover and continue to cook to remove excess liquid.
Sauté about 5 minutes until the Asparagus begins to brown.
Remove from heat and set aside.

In a saucepan on medium heat:
Cheese, broken into small pieces.
Heat until the Cheese melts, whisking continuously.

Salt and Pepper to taste.

On a Serving Platter:
Slices of Bread topped with Asparagus and drizzled with Cheese Sauce.
Sprinkle with Pine Nuts.

Peace in the Kitchen!

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