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
Water
Salt and Pepper to taste.
Heat to a Boil.
Add:
Asparagus
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:
Cream
Cheese, broken into small pieces.
Heat until the Cheese melts, whisking continuously.
Add:
Thyme
Salt and Pepper to taste.
On a Serving Platter:
Slices of Bread topped with Asparagus and drizzled with Cheese Sauce.
Sprinkle with Pine Nuts.
Enjoy!
Peace in the Kitchen!
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