Asparagus With Gorgonzola Recipes

ROASTED ASPARAGUS AND GORGONZOLA

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.

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER

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.

ASPARAGUS WITH GORGONZOLA SAUCE

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.

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER

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

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.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS

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

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.

FREGULA WITH ASPARAGUS AND GORGONZOLA

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

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.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE

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.

GORGONZOLA SHRIMP PASTA

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.

PASTA WITH GORGONZOLA AND ARUGULA

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.

FARFALLE WITH GORGONZOLA SAUCE

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

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

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.

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS

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.

POLENTA WITH GORGONZOLA

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

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.