Ingredients for Asparagus With Gorgonzola Sauce
- 1 pound of asparagus
- 1/2 cup of leeks
- 4 ounces of crumbled Gorgonzola cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon of fresh sage leaves
- 1/2 cup heavy cream
- 2 tablespoons of olive oil
- 1/4 cup breadcrumbs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus With Gorgonzola Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asparagus With Gorgonzola Sauce
- Thoroughly clean 1 pound of asparagus, snapping off the tough bottom ends.
- Bundle the asparagus into small bunches and blanch in boiling salted water for 2-3 minutes. Immediately transfer to an ice bath to stop the cooking process.
- Pat the asparagus dry.
- Preheat your oven's broiler. Lightly grease a baking sheet and arrange the asparagus with the cut ends facing the center.
- Finely slice 1/2 cup of leeks.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the sliced leeks and sauté gently for 10 minutes, until softened.
- Add 1 tablespoon of fresh sage leaves, 1/2 cup heavy cream, and 4 ounces of crumbled Gorgonzola cheese to the pan. Cook for 2-3 minutes, or until the sauce has thickened slightly and the cheese is melted and creamy.
- Pour the Gorgonzola sauce evenly over the asparagus. Sprinkle generously with a mixture of 1/4 cup grated Parmesan cheese and 1/4 cup breadcrumbs.
- Broil for 8-10 minutes, or until the asparagus is tender-crisp and the topping is golden brown. Watch carefully to prevent burning.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
19g
Fat
75g
Carbs
5g
