Recipe White Asparagus, Roast Garlic and Gorgonzola Cheese
Hello!
This is an extremely easy-to-prepare dish with a lot of flavour. It can be adapted to the season with the best of Mediterranean ingredients.
Enjoy! :)
Method
Peel the asparagus and boil with a little salt and sugar.
Leave until tender but full-bodied and set aside.
Place the cloves of garlic on foil with a drizzle of oil and 3 coriander leaves.
Bake at 180°C for 15 minutes, until soft.
For the sauce:
Remove the foil, crush the garlic and place in a saucepan at a medium heat along with the oil remaining on the foil, the cream and half of the Gorgonzola.
Leave until the cheese melts and takes on a sauce texture.
Share out the asparagus, with the heads on one side and the main stems on the other.
Cut small portions of Gorgonzola and place in a deep dish.
FINISHING THE DISH:
Once everything is in the deep dish, with the chunks of cheese and 3 coriander leaves, pour the roast garlic and Gorgonzola sauce on top.
CHEF'S TIPS:
- This dish can be complemented with green asparagus and other vegetables (according to the season) and with other cheeses.
- A good finish to add flavour and give the dish a touch of freshness is to grate a little lemon zest and sprinkle.
- If you do not have white asparagus, a good solution is to use tinned asparagus.
- In order to ensure the sauce is smooth, you can use white garlic or the white spring garlic variety.