Ingredients for Asparagus With Fontina And Cream Sauce
- 1 pound asparagus, trimmed
- Salt and freshly ground black pepper to taste
- Unsalted Butter
- Heavy Cream
- 4 ounces Fontina cheese, shredded
- 1/4 cup grated Parmesan cheese
How to Make Asparagus With Fontina And Cream Sauce
- **Prep the Asparagus:** Snap off the tough ends of the asparagus spears. Rinse thoroughly and set aside.
- **Blanch the Asparagus:** Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, until bright green and crisp-tender. Immediately plunge into an ice bath to stop the cooking process.
- **Make the Sauce:** While the asparagus is cooling, melt the butter in a medium-sized skillet over medium heat.
- **Add the Cheese and Cream:** Stir in the heavy cream and shredded Fontina cheese. Cook, stirring constantly, until the cheese is melted and the sauce has thickened slightly (about 1-2 minutes).
- **Season:** Season the sauce with salt and freshly ground black pepper to taste.
- **Assemble and Serve:** Drain the blanched asparagus very well and pat dry with paper towels. Gently toss the asparagus with the cream sauce. Divide among serving plates, sprinkle with Parmesan cheese, and serve immediately. Enjoy!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
79g
Carbs
3g
