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Ingredientes
- 2 Tbsp. unsalted butter
- 1/2 loaf good, crusty bread, cut into thick slices about 1 1/2 inches wide Gray salt and freshly grnd black pepper or possibly Kosher salt
- 2 Tbsp. extra virgin extra virgin olive oil
- 1/2 c. water
- 1 1/2 lb asparagus, ends trimmed and peeled
- 1/2 c. heavy cream
- 1/4 lb Cambozola cheese, broken into pcs
- 1 tsp finely minced thyme
- 2 Tbsp. pine nuts, toasted Preheat the oven to 375 F.
Direcciones
- In an ovenproof skillet, heat the butter, add in the bread, and toss to coat well. Season with salt and pepper. Place in the oven and bake about 15 min, till browned and crisp outside but still soft inside. Drain on paper towels and keep hot.
- In a large skillet, combine the extra virgin olive oil and water, and add in salt and pepper to taste. Bring to a boil. Add in the asparagus, cover, and cook for 5 min.
- Remove the cover, and boil off any remaining water. Saute/fry the asparagus in the remaining extra virgin olive oil for about 5 min, or possibly till cooked and light brown.
- Meanwhile: In a saucepan over medium-high heat, heat the Cambozola in the cream. Add in the thyme and season well with pepper.
- Place 1 or possibly more slices of bread on each of 4 plates. Arrange the asparagus on the bread and pour the sauce over the top. Sprinkle each serving with pine nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 2 servings | |
| Calories 406 | |
| Calories from Fat 357 | 88% |
| Total Fat 40.81g | 51% |
| Saturated Fat 16.47g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 20mg | 1% |
| Potassium 433mg | 12% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.67g | 2% |
| Protein 5.64g | 9% |
