Asparagus with Sweet Gorgonzola is a very tasty side dish, typical of the Vercelli area, where they are widely cultivated. I recommend using a delicately flavored gorgonzola, so as not to overpower the taste of the asparagus, which is not very strong.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian Regional
Ingredients
- 14 oz asparagus
- 5 oz gorgonzola (sweet)
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 tablespoons milk
- 1 tablespoon white wine vinegar
- to taste fine salt
- to taste black pepper (ground)
- 2 tablespoons coarse salt
Preparation
Clean the asparagus, cut them approximately in half, discarding the rest of the stalk as it would be tough and stringy.
Cook the tender part of the asparagus in salted water for 12/15 minutes, until cooked. To keep the asparagus all together, tie them with kitchen string.
Meanwhile, prepare the sauce by placing the gorgonzola, olive oil, lemon juice, milk, vinegar, fine salt, and ground pepper in a mixer. Gradually add both the lemon juice and vinegar, tasting as you go, you might prefer a less acidic taste, so always add a little at a time.
Continue mixing until you obtain a slightly liquid, smooth, and homogeneous mixture. Adjust salt if necessary.
Once cooked, remove the asparagus from the water, place them on a serving plate, I usually slightly salt the surface, as we like them more flavorful. Finally, sprinkle them with the obtained sauce.
Tips/Advice
I recommend using sweet gorgonzola to avoid overpowering the delicate taste of the asparagus.
Gradually add both the lemon juice and vinegar, tasting as you go, you might prefer a less acidic taste, so always add a little at a time.
The sauce should not be too thick nor too liquid; it should have a slightly fluid consistency, able to cover the asparagus without dispersing on the plate and without clumping.
If you liked Asparagus with Sweet Gorgonzola, try other recipes with asparagus:
