Asparagi E Torta Di Gorgonzola Recipe

• 1 kg asparagus trimmed weight sea salt and freshly grnd black pepper
• 100 gm parmesan freshly grated
• 25 gm butter
• 200 gm Torta di Gorgonzola
• 50 gm mascarpone
• 1 sm handful of fresh oregano or possibly basil leaves minced

1. Heat the butter very gently in a medium sized pan then add in the Torta di Gorgonzola.
2. Heat till softened but don't allow it to become liquid it should be just hot no more.
3. Add in the mascarpone the herbs a little salt and pepper and remove from the heat.
4. This should only take a matter of seconds.
5. Briefly blanch the asparagus in a generous amount of boiling salted water.
6. Drain dry and place on hot plates.
7. Pour over the sauce and serve with Parmesan.
8. VariationThis sauce can also used with grilled Polenta (qv).
9. Serves 6

salt, butter, gorgonzola, mascarpone, handful of fresh oregano

Taken from cookeatshare.com/recipes/asparagi-e-torta-di-gorgonzola-70638 (may not work)