Asparagus gets a gourmet twist with creamy blue cheese sauce
The asparagus season is in full swing, so it's worth enjoying it to the fullest. If you're tired of having them sautéed in butter or roasted with garlic, try serving asparagus with a delicious blue cheese sauce.
Hollandaise sauce, made with egg yolks, butter, and lemon or vinegar, is most commonly associated with asparagus. It can sometimes be temperamental and tends to curdle too much during cooking, leading to a bit of stress. However, it's not the only accompaniment for asparagus that can impress your loved ones. In my home, asparagus with a blue cheese sauce makes a big impact. The salty taste of the sauce perfectly balances the slightly sweet asparagus. This combination is spot on.
Asparagus with blue cheese sauce
Although asparagus is already tasty on its own, it becomes even more delightful when drizzled with an aromatic sauce. The delicate flavor of asparagus contrasts perfectly with the intense, spicy, and creamy flavor of blue cheese. This dish is crispy, creamy, sweet, salty, slightly spicy, and really simple.
This sauce pairs well with both green and white asparagus. You can drizzle it over boiled or sautéed vegetables and serve it as a side dish to the main course. It's already delicious, but you can enhance it further by sprinkling it with grated Parmesan and baking it in the oven until the cheese melts and lightly browns.
Choose the type of cheese based on your preference. The stronger the cheese, the more intense the sauce will be. You can balance the flavors with cream. Do not add salt—the cheese is already salty enough.
Ingredients:
- 0.4 cups of heavy cream
- 2-3 oz of blue cheese (e.g., gorgonzola, mild lazur, roquefort)
- 1 teaspoon of butter
- A pinch of white pepper
- A few drops of lemon juice
- A bit of milk
Instructions:
- Cut the blue cheese into smaller pieces or crumble it with a fork. If it has a hard rind, you can cut it off for a smoother sauce.
- In a small saucepan, heat the cream over low heat. Do not bring it to a boil.
- Add the chopped blue cheese to the heated cream. Stir gently until the cheese completely melts.
- After a while, add the butter and stir until it melts.
- Season the sauce with a pinch of white pepper and a few drops of lemon juice.
- If the sauce is too thick, you can add a bit of milk. Add it by the teaspoon, stirring until you reach the desired consistency.
Pour the prepared sauce immediately over the asparagus. You can garnish the dish with fresh thyme or chopped parsley. Enjoy!
