Asparagus With Gorgonzola Recipes

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ROASTED ASPARAGUS AND GORGONZOLA



Roasted asparagus and gorgonzola image

Roasted Asparagus with Gorgonzola is a simple yet incredibly delicious side dish that's just as perfect alongside a weeknight dinner as it is for a romantic meal for two

Provided by Emily Kemp

Categories     Side Dish

Time 27m

Number Of Ingredients 4

~1.1 lbs (500g) asparagus
~2 tbsp (25g) butter (, cut into cubes)
~2.6 oz (75g) Gorgonzola Dolce (, cut into cubes)
Salt and pepper to season

Steps:

  • Preheat the oven to 180°C/350F/gas mark 4 and bring a pot of water to the boil.
  • Bend each asparagus stalk near the bottom and let it snap naturally, alternatively cut off the woody end of each asparagus. Boil the asparagus for 1-2 minutes then plunge into cold water to stop them cooking. You want the asparagus to retain their bright green colour.
  • Dry the asparagus then add to an oven proof dish. Sprinkle with a pinch of salt and pepper then dot with cubes of butter and Gorgonzola.
  • Roast in the oven for 15-20 minutes until the cheese has melted and asparagus is cooked through. Serve with grilled chicken and potatoes or steak.

Nutrition Facts : Calories 138 kcal, ServingSize 1 serving

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER



Grilled Asparagus With Gorgonzola Butter image

The Gorgonzola butter is heavenly, and I think I might just use any leftovers to butter a nice loaf of bread. I found this recipe on epicurious.com, and it originally came from Bon Appetit September 2000 by Allen Susser, Chef Allen's, Miami, FL. YUMMY! Serviing size is estimated because it was not listed.

Provided by AmyZoe

Categories     Cheese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 cup gorgonzola, crumbled and loosely packed
6 tablespoons butter, room temperature
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon fresh basil, chopped
3 garlic cloves, minced
2 lbs asparagus, trimmed

Steps:

  • Stir Gorgonzola cheese, butter, and lemon juice in a medium bowl to blend.
  • Season to taste with salt and pepper.
  • Cover and refrigerate the butter (may be prepared 2 days in advance).
  • Prepare barbecue (high heat).
  • Whisk oil, basil, and garlic to blend in small bowl.
  • Spread out asparagus in single layer baking dish.
  • Pour oil mixture over asparagus and turn to coat.
  • Sprinkle with salt and pepper.
  • Transfer asparagus to barbecue.
  • Grill until charred on all sides, turning occasionally, about 4 minutes.
  • Transfer to plates and top asparagus with Gorgonzola butter and serve.

Nutrition Facts : Calories 177.8, Fat 15.9, SaturatedFat 8.4, Cholesterol 32.4, Sodium 254.1, Carbohydrate 5.4, Fiber 2.3, Sugar 1.6, Protein 5.6

ASPARAGUS WITH GORGONZOLA SAUCE



Asparagus With Gorgonzola Sauce image

Awesome way to serve Asparagus! Serve with any food, but is especially good with other Italian dishes. Courtesy of Chef Silvia Maccari, Le Cordon Bleu Restaurant, and Italian Cooking and Living.

Provided by Leslie

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs asparagus
2 medium leeks, finely sliced
2 ounces gorgonzola, cubed
2 ounces parmigiano-reggiano cheese
4 leaves sage, finely chopped
6 ounces whipping cream
extra virgin olive oil
breadcrumbs

Steps:

  • Thoroughly clean the asparagus, cutting the tougher edge off.
  • Bind them in small bunches and blanch.
  • Let cool.
  • Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
  • Finely slice the leek.
  • Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
  • Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
  • Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
  • Serve immediately.

Nutrition Facts : Calories 333.2, Fat 24.4, SaturatedFat 15.1, Cholesterol 79.2, Sodium 497.2, Carbohydrate 17.6, Fiber 5.3, Sugar 4.9, Protein 15.4

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER



Grilled Asparagus with Gorgonzola Butter image

Provided by Allen Susser

Categories     Cheese     Dairy     Vegetable     Appetizer     Side     Low Carb     Backyard BBQ     Blue Cheese     Asparagus     Spring     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup (loosely packed) crumbled Gorgonzola cheese
6 tablespoons (3/4 stick) butter, room temperature
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh basil
3 garlic cloves, minced
2 pounds asparagus, trimmed

Steps:

  • Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
  • Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve.

SAUTEED ASPARAGUS FENNEL WITH GORGONZOLA



Sauteed Asparagus Fennel with Gorgonzola image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 8

1 pound medium asparagus, trimmed and peeled
1 large fennel bulb
2 tablespoons olive oil
1 red onion, thinly sliced
2 cloves garlic, smashed
2 tablespoons chopped fresh thyme leaves
Kosher salt and freshly ground pepper
4 ounces Gorgonzola, crumbled

Steps:

  • 1. Slice the asparagus spears diagonally into 1 1/2-inch pieces. Cut the fennel in half and remove the tough inner core. Separate the layers and then cut each layer into long thin strips.
  • 2. Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and cook until tender, about 5 minutes. Add the asparagus and garlic and cook, stirring often, until the vegetables are tender yet firm, about 8 minutes. Stir in the thyme and season with salt and pepper. Transfer to a serving dish and crumble the gorgonzola over top. Serve warm or at room temperature.

Nutrition Facts : Calories 217, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 539 milligrams, Carbohydrate 13 grams, Fiber 6 grams, Protein 10 grams

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS



Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings (with leftovers)

Number Of Ingredients 11

1 tablespoon salted butter, plus 1 stick slightly softened
1 shallot, minced
1 cup heavy cream
1/4 pound gorgonzola cheese, crumbled
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons olive oil
1 tablespoon sugar
1/4 cup paprika
1/4 teaspoon onion powder
2 pounds large asparagus, trimmed

Steps:

  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
  • Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
  • Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
  • Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
  • Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.

ASPARAGUS WITH GORGONZOLA



Asparagus With Gorgonzola image

A very rich side, sinfully delish served with grilled pork, or any meat really! From The River Cafe, London. This sauce would be good with grilled pork tenderloin, or steaks, with a spoon... :-)

Provided by A la Carte

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 lbs asparagus, trimmed
sea salt
fresh ground pepper
1 ounce butter
7 ounces gorgonzola
2 ounces mascarpone
1/4 cup fresh basil leaf, chopped

Steps:

  • Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.
  • Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
  • Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.
  • Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.

Nutrition Facts : Calories 192.7, Fat 13.8, SaturatedFat 8.7, Cholesterol 35, Sodium 515.2, Carbohydrate 8.6, Fiber 3.9, Sugar 2.6, Protein 11.7

FREGULA WITH ASPARAGUS AND GORGONZOLA



Fregula with Asparagus and Gorgonzola image

This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook. Special thanks to Laurie Smith for providing this lovely photograph.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 medium bunch asparagus, thinly sliced
4 cups homemade or store-bought low-sodium chicken stock
2 cups fregula (small, toasted semolina pasta)
1/2 cup dry white wine, preferably Vermentino
1/2 cup Gorgonzola, crumbled
Sea salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and cook, stirring, until golden. Add asparagus and continue stirring about 3 minutes more.
  • Place chicken stock in a second saucepan and bring to a boil.
  • Add fregula to saucepan with asparagus and cook, stirring constantly, about 2 minutes. Add wine and let cook until liquid has absorbed.
  • Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. Let mixture stand a few minutes before serving.

RUSTIC ASPARAGUS AND GORGONZOLA TARTS



Rustic Asparagus and Gorgonzola Tarts image

These make a delicious appetizer for 8, or even a light luncheon or supper with a salad. If you love gorgonzola, you'll love these.

Provided by KathyP53

Categories     Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

2 sheets of thawed puff pastry
1 lb fresh asparagus, cut into small pieces
1/4 cup olive oil
5 large eggs
1/2 lb gorgonzola, crumbled
1 cup heavy cream
1 cup half-and-half
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Cut each sheet of puff pastry into 4 equal squares. Place the puff pastry squares over eight individual 6" tart pans or molds. Weight down the middle of the tarts with beans or marbles on a small piece of aluminum foil. Prebake the tarts in the oven for 10-15 minutes and cool. Remove the foil weights and allow to cool.
  • Saute asparagus in olive oil until tender but not overcooked. Set aside on a paper towel to drain.
  • Whisk together eggs, cream, half and half, and salt and pepper. Pour mixture mixture evenly into cooled tart shells. Add even amounts of cooked asparagus to each tart. Top evenly with crumbled Gorgonzola cheese.
  • Bake for 25-30 minutes or until middle of each tart puffs up similar to a souffle. Remove from oven and cool for a few minutes or to room temperature before serving.

Nutrition Facts : Calories 697, Fat 55.9, SaturatedFat 22.1, Cholesterol 205.4, Sodium 725.9, Carbohydrate 32.9, Fiber 2.1, Sugar 2, Protein 17.2

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta With Asparagus and Gorgonzola Sauce image

Tagliatelle Agli Asparagi E Gorgonzola -- This recipe is a flavor powerhouse made with minimum effort. Cooking asparagus in the pasta pot saves one major step. The Gorgonzola would provide plenty of flavor if tossed in uncooked, but tossing it with the pasta and asparagus mellows its pungency and contributes to a subtle, balanced blend of flavors.

Provided by SashasMommy

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces tagliatelle pasta noodles
1 lb asparagus, cut into 1-inch pieces
2 tablespoons olive oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 garlic clove, finely chopped
1 cup crumbled gorgonzola (4 ounces)
1/2 teaspoon freshly cracked pepper

Steps:

  • Cook and drain pasta as directed on package-except add asparagus 5 minutes before pasta is done.
  • While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
  • Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. % Daily Value: Vitamin A 12%, Vitamin C 18%, Calcium 20%, Icon 18%. Diet Exchanges: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2-1/2 Fat.

Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 8, Cholesterol 73.2, Sodium 503.6, Carbohydrate 47.8, Fiber 4.8, Sugar 3.1, Protein 18.5

GORGONZOLA SHRIMP PASTA



Gorgonzola Shrimp Pasta image

This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked penne pasta
2 tablespoons olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup dry white wine or reduced-sodium chicken broth
6 ounces fresh baby spinach (about 3 cups)
4 ounces reduced-fat cream cheese, cubed
1/2 cup crumbled Gorgonzola cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/3 cup chopped walnuts

Steps:

  • Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.

PASTA WITH GORGONZOLA AND ARUGULA



Pasta With Gorgonzola and Arugula image

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Provided by Mark Bittman

Categories     dinner, pastas, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons butter
1/2 pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
Salt and pepper

Steps:

  • Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
  • Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
  • Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams

FARFALLE WITH GORGONZOLA SAUCE



Farfalle with Gorgonzola Sauce image

Provided by Lucia Luhan

Categories     Pasta     Blue Cheese     Walnut     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 5

1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
1 cup whipping cream
8 ounces farfalle (bow-tie) pasta
1/3 cup walnuts, toasted, chopped
3 tablespoons chopped Italian parsley

Steps:

  • Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
  • Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.

RIGATONI WITH GORGONZOLA CHEESE



Rigatoni with Gorgonzola Cheese image

Categories     Cheese     Dairy     Pasta     Appetizer     Bake     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 8

2 1/2 tablespoons butter
1/2 cup fresh breadcrumbs (from French bread)
1 1/4 cups whole milk
1/2 cup whipping cream
1 tablespoon all purpose flour
12 ounces Gorgonzola cheese, crumbled
1 pound rigatoni or penne pasta
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/2 tablespoon butter in small nonstick skillet over medium heat. Add breadcrumbs and stir until golden, about 4 minutes. Remove skillet from heat.
  • Bring milk and cream to simmer in medium saucepan. Remove from heat. Melt remaining 2 tablespoons butter in another medium saucepan over low heat. Add flour; stir 2 minutes. Whisk in milk mixture. Whisk until slightly thickened, about 4 minutes. Add Gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add Gorgonzola sauce to pasta and toss to coat. Season pasta to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated Parmesan cheese and breadcrumbs. Bake pasta until sauce bubbles, about 25 minutes. Let stand 5 minutes and serve.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta with Asparagus and Gorgonzola Sauce image

Here's a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce - have this herbed and cheesy pasta dinner ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb asparagus
8 oz uncooked tagliatelle pasta or fettuccine
2 tablespoons olive or vegetable oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese (4 oz)
1/2 teaspoon freshly cracked pepper

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS



Asparagus with Gorgonzola and Roasted Walnuts image

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Provided by Jen in da Northwoods

Categories     Baked Asparagus

Time 19m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
½ cup coarsely chopped walnuts
½ cup crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
  • Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
  • About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
  • Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  • Allow to cool slightly. Serve at room temperature for best flavor.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 6.5 g, Cholesterol 22.5 mg, Fat 22.7 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 5.7 g, Sodium 312.6 mg, Sugar 2.5 g

POLENTA WITH GORGONZOLA



Polenta with Gorgonzola image

Categories     Cheese     Appetizer     Side     Fall     Winter     Hominy/Cornmeal/Masa     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 6 first-course or 6 Side-Dish Servings

Number Of Ingredients 5

4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*
1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

Steps:

  • Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
  • Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
  • *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE



Roasted Asparagus and Arugula Salad with Shallot Vinaigrette image

Categories     Salad     Vegetable     Side     Roast     Vegetarian     Asparagus     Arugula     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
  • Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
  • Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

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From myrecipes.com


60 BEST ASPARAGUS RECIPES | WHAT TO MAKE WITH ASPARAGUS ...
2022-03-04 With more than 350 reviews, Ina's top-rated recipe for easy, roasted asparagus is a trusted standby for cooks at every skill level. Get the Recipe: Roasted Asparagus ...
From foodnetwork.com


GORGONZOLA RECIPES - GREAT BRITISH CHEFS
Prunes and Gorgonzola wrapped in pancetta. by Bruno Loubet. Butternut squash, pear and gorgonzola flatbread tart. by Adam Byatt. Ravioli with butternut squash, marjoram, sage and butter. by Theo Randall. Caramelised pear with Gorgonzola ice cream. by Adam Bennett. Baby spinach and new potato salad with melted Gorgonzola.
From greatbritishchefs.com


BEEF WITH GORGONZOLA SAUCE AND ASPARAGUS | HEALTHY RECIPES ...
Instructions. Press some pepper onto both sides of each steak. Warm a heavy-bottomed skillet over high heat until very hot, 2 to 3 minutes. Set steaks in …
From weightwatchers.com


ASPARAGUS AND GORGONZOLA GRATIN (GS)
This side dish of asparagus baked with creamy Gorgonzola cheese is a simple but impressive way to complete a meal. I consider this something of a “master” recipe, as you could easily substitute any vegetable and any type of cheese to make the gratin of your choice. - ASPARAGUS AND GORGONZOLA GRATIN (GS)
From bigoven.com


ROASTED ASPARAGUS WITH BALSAMIC, GORGONZOLA AND WALNUTS ...
2017-04-03 Sprinkle salt and pepper. Cook for about 12 minutes or until slightly browned. Take out baking sheet and drizzle balsamic vinegar over asparagus. Top with gorgonzola and walnuts then place back into oven. Set oven to broiler and broil for 2-4 minutes (watch carefully!) until cheese starts to bubble. Serve immediately.
From aggieskitchen.com


GORGONZOLA & ASPARAGUS FLAN RECIPE | EATINGWELL
Drain and pat dry. Step 3. Whisk gorgonzola and crème fraîche in the saucepan over medium heat until melted and smooth, 3 to 4 minutes. Remove from heat, add eggs and whisk to combine. Divide the mixture among the ramekins. Top with asparagus. Step 4. Place a folded kitchen towel in a 9-by-13-inch baking pan.
From eatingwell.com


ASPARAGUS & SPRING GREENS SALAD & GORGONZOLA VINAIGRETTE ...
Step 1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain. Advertisement. Step 2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
From myrecipes.com


BROILED ASPARAGUS WITH FRIED EGG AND GORGONZOLA RECIPE
2019-03-27 Seasoned, toasted breadcrumbs add more punch and a delicate, crispy crunch. Inspired by classic asparagus alla Milanese, this easy dish features asparagus that's been blistered in the broiler for an intense, woodsy flavor. On top are pieces of sweet and creamy gorgonzola cheese, which gently melt from the heat from the asparagus, a fried egg ...
From seriouseats.com


ASPARAGI AL GORGONZOLA (ASPARAGUS WITH GORGONZOLA ...
2013-07-26 Asparagi Al Gorgonzola (Asparagus with Gorgonzola) Credit: La Cucina: The Regional Cooking of Italy by the Italian Academy of Cuisine. This recipe is from the Piemonte region (Piedmont). Ingredients: 1 ¾ lbs asparagus, woody ends trimmed. 7 oz. Gorgonzola dolce, sliced** 4 tablespoons unsalted butter, melted. Salt . Directions: 1. Preheat the oven to …
From kitchenjoyblog.wordpress.com


PASTA WITH ASPARAGUS, CHICKEN AND GORGONZOLA
Blanch the asparagus for 2-3 minutes, or until just crisp-tender. Remove the asparagus from the water and add the linguine to the boiling water. Cook until al dente. Reserve 1/2 cup of the pasta water, and drain the noodles. Melt the butter in a large skillet set over medium-high heat.
From bigoven.com


RUSSELL S ASPARAGUS, GORGONZOLA, WALNUT AND MINT ...
Method. Heat a large dry griddle pan over a high heat for a minute or so until smoking hot. Toast the walnuts for a couple of minutes, turning frequently, until toasted but not burnt, then chop roughly and set aside. Lay the asparagus spears carefully across the griddle pan and cook for 2-3 minutes on each side until softened and charred.
From deliciousmagazine.co.uk


22 ASPARAGUS RECIPES TO PUT A LITTLE SPRING IN YOUR STEP
2020-05-12 Sautéed Asparagus. One of the absolute easiest ways to cook asparagus is to sauté it in a heavy pan with a little vegetable oil. The key is to get the pan hot and to avoid overcrowding the asparagus—you want to sear the stalks quickly so that they get a charred, woodsy flavor before their interiors get too soft.
From seriouseats.com


GORGONZOLA RECIPES - BBC FOOD
More gorgonzola recipes. Featured All. Jumbo cheese and ham straws by The Hairy Bikers. Starters & nibbles. Squash, pecan, spinach and blue cheese torte by Jane Baxter. Light meals & snacks. Flash ...
From bbc.co.uk


BUCATINI WITH BLACKENED SALMON AND ASPARAGUS IN GORGONZOLA ...
2017-07-26 Add grape tomato halves and asparagus into sauce and bring sauce back to a boil. Toss bucatini with Gorgonzola sauce. Break salmon by hand into small pieces and carefully add into the prepared pasta. Garnish with chopped basil and serve. Have fresh ground black pepper, Romano and Gorgonzola cheese to add to the pasta.
From askchefdennis.com


15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT ...
Sandy's Primavera Casserole. primavera pasta casserole in a white dish topped with basil and tomatoes. Credit: Phoebe. View Recipe. this link opens in a new tab. Full of red bell pepper, yellow squash, sugar snap peas, grape tomatoes, and asparagus, this cheesy casserole sneaks in more veggies than the average pasta.
From allrecipes.com


10 BEST GORGONZOLA RAVIOLI RECIPES | YUMMLY
gorgonzola cheese, fresh lime juice, red onion, pine nuts, chopped cilantro and 6 more Linguine & Blushing Gorgonzola Cream Sauce Apples and Sparkle diced tomatoes, salt, extra virgin olive oil, half & half, sugar and 7 more
From yummly.com


ASPARAGUS IN GORGONZOLA SAUCE - CLOSET COOKING
2009-06-06 directions. Blanch the asparagus in boiling water, rinse in cold water and set aside. Heat the oil in a pan. Add the leek and saute until tender, about 10 minutes. Add the sage, heavy cream and gorgonzola and cook until it begins to thicken, about 2-3 minutes. Place the asparagus in a baking dish in a single layer.
From closetcooking.com


CREAMY CHICKEN ASPARAGUS AND GORGONZOLA RISOTTO RECIPE ...
2012-11-29 2. Blend combined stock and water into rice, 1 cup at a time, stirring until all liquid has been absorbed and rice is tender (about 20 minutes). 3. Stir in chicken and asparagus and cook 2 minutes. Remove from heat and mix through gorgonzola and parmesan until risotto is creamy and cheese has melted. Serve topped with rocket leaves.
From foodtolove.co.nz


PASTA WITH ASPARAGUS AND GORGONZOLA - FARMER'S WEEKLY
2019-10-25 Peel and thinly. slice the onion. Crush, peel and finely chop the garlic. Chop the spring onion greens into. 5mm sections. Cut the tough bit off each asparagus spear and slice the remainder into 30mm sections on the diagonal for a better appearance. 2 Crumble the cheese with your hands and set aside.
From farmersweekly.co.za


TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE ...
While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium. Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated.
From cdkitchen.com


PENNE WITH ASPARAGUS AND MUSHROOMS IN A GORGONZOLA SAUCE ...
2009-06-12 1 ounce gorgonzola (crumbled) 1/2 pound asparagus (cleaned, trimmed and cut into 1 inch slices shaped like penne) directions. Melt the butter in a pan. Add the mushrooms, season with salt and pepper and saute until tender, about 10 minutes. Add the pasta to boiling water and cook until al dente, abut 7-10 minutes.
From closetcooking.com


10 EASY ASPARAGUS RECIPES – A COUPLE COOKS
2019-11-30 Instructions. Preheat the oven to 425 degrees Fahrenheit. Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands.
From acouplecooks.com


ASPARAGUS, MUSHROOM, LEEK, AND CHEESE GALETTE RECIPE
2020-03-19 1 pound ( 450g) mixed mushrooms, such as cremini, stemmed and caps sliced 1/4 inch thick. Kosher salt. 1 pound ( 450g) asparagus, woody ends trimmed, stalks cut on the bias 1/4 inch thick, tips reserved. 1 teaspoon minced fresh thyme leaves. 4 tablespoons ( 60g) unsalted butter. 1 1/2 pounds leeks, white and light green parts only, halved ...
From seriouseats.com


ASPARAGUS RECIPES | ALLRECIPES
Asparagus Recipes. Simple ideas for making asparagus in a pan, in the oven, or on the grill, including recipes for asparagus soup, salad, and pasta. 404454.jpg. Asparagus Side Dishes. Creamy green soup in a white teacup on a white plate, garnished with an asparagus spear and white cheese crumbles. Asparagus Soup.
From allrecipes.com


THE 10 BEST ASPARAGUS RECIPES | FOOD | THE GUARDIAN
2013-05-25 Wash and drain the asparagus thoroughly. Simmer for 5 minutes in boiling water and drain. Pat dry with kitchen paper and arrange in a large, greased ovenproof dish. 2 In a small bowl, mix together ...
From theguardian.com


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