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Add a photoRaciónes: 6
Ingredientes
- 1 kg asparagus trimmed weight sea salt and freshly grnd black pepper
- 100 gm parmesan freshly grated
- 25 gm butter
- 200 gm Torta di Gorgonzola
- 50 gm mascarpone
- 1 sm handful of fresh oregano or possibly basil leaves minced
Direcciones
- Heat the butter very gently in a medium sized pan then add in the Torta di Gorgonzola.
- Heat till softened but don't allow it to become liquid it should be just hot no more.
- Add in the mascarpone the herbs a little salt and pepper and remove from the heat.
- This should only take a matter of seconds.
- Briefly blanch the asparagus in a generous amount of boiling salted water.
- Drain dry and place on hot plates.
- Pour over the sauce and serve with Parmesan.
- VariationThis sauce can also used with grilled Polenta (qv).
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 94 | 67% |
| Total Fat 10.64g | 13% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 320mg | 13% |
| Potassium 206mg | 6% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.06g | 1% |
| Protein 8.43g | 13% |
