vrijdag 22 november 2013

Asparagus with Cambozola Sauce (Kopie)

Serves: Serves 4

2 tablespoons unsalted butter
1/2 loaf good, crusty bread, cut into thick slices about 1-1/2 inches wide
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
1/2 cup heavy cream
1/4 pound Cambozola cheese, broken into pieces
1 teaspoon finely chopped thyme
2 tablespoons pine nuts, toasted

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. Sauti 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 4 plates. Arrange the asparagus on the bread and pour the sauce over the top. Sprinkle each serving with pine nuts.


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