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Asparagus with Cambozola Sauce

Source of Recipe

Michael Chiarello


List of Ingredients

2 tablespoons unsalted butter
1/2 loaf good, crusty bread into 1 1/2-inch slices
Gray salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup water
1 1/2 pounds asparagus, ends trimmed and peeled
1/4 pound Cambozola cheese, broken into pieces
1/2 cup heavy cream
1 teaspoon finely chopped thyme leaves
2 tablespoons pine nuts, toasted


Recipe

Preheat the oven to 375 degrees F.
In an ovenproof skillet, melt the butter, add the bread, and toss to coat
well. Season with salt and pepper. Place in the oven and bake about 15
minutes, until browned and crisp outside but still soft inside. Drain on
paper towels and keep warm.

In a large skillet, combine the olive oil and water, and add salt and
pepper, to taste. Bring to a boil. Add the asparagus, cover and cook for 5
minutes. Remove the cover, and boil off any remaining water. Saute the
asparagus in the remaining olive oil for about 5 minutes, or until cooked
and light brown.

Meanwhile, in a saucepan over medium high heat, melt the Cambozola in the
cream. Add the thyme and season well with pepper.

Place 1 or more slices of bread on each of the plates. Arrange the
asparagus on the bread and pour the sauce over the top. Sprinkle each
serving with pine nuts.