Best Asparagus With Gorgonzola Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

ASPARAGUS WITH GORGONZOLA CHEESE WRAPPED IN PUFF PASTRY



Asparagus With Gorgonzola Cheese Wrapped in Puff Pastry image

Here is another signature recipe of the Incredible Edibles Catering Co. A simple and wonderful tasting hot appetizer. If you love cheese and don't care about calories, this will really please your palate.

Provided by beach bum in the Ph

Categories     Cheese

Time 36m

Yield 1-50 serving(s)

Number Of Ingredients 4

1 small puff pastry sheet, 1 3x4-inch piece (buttered)
1 baby asparagus, freshly steamed al dente
1 teaspoon gorgonzola (blue cheese substituted if necessary)
salt and pepper

Steps:

  • Take 3 sheets and butter the first then lay the 2nd on top, then butter the 2nd sheet, and then lay the 3rd sheet on top Now slice the sheet in 2 1/2 inch strips, cut each strip 4 inches. Each strip should be 4 inches long by 2 1/2 inches wide.
  • Take the asparagus that has been trimmed and steamed, al dente, and place on the cut puff pastry, now brush with a little melted butter and then put a teaspoon full of cheese on it.
  • Now wrap the pastry over the asparagus as in a roll. It's ok if the tip and end sticks out; seal the pastry with melted butter and put in a plastic container till ready to use and freeze.
  • When ready to use, put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven. Bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends. Don't over bake or they will burn.
  • Note: The reason I have put the ingredients at one each is so you can make as little or as much as you want, just follow the amount for each item how many you want to make.

Nutrition Facts : Calories 324.7, Fat 22.4, SaturatedFat 6, Cholesterol 2.1, Sodium 180.5, Carbohydrate 26.1, Fiber 1.1, Sugar 0.7, Protein 5

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

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

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.

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

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

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

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.

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #vegetables     #easy     #beginner-cook     #dinner-party     #romantic     #vegetarian     #dietary     #asparagus     #taste-mood

Related Topics