ASPARAGUS AND GORGONZOLA GRATIN (GS)
This side dish of asparagus baked with creamy Gorgonzola cheese is a simple but impressive way to complete a meal. I consider this something of a “master†recipe, as you could easily substitute any vegetable and any type of cheese to make the gratin of your choice.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
nut free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 2 tablespoons butter melted
- 1 teaspoon minced garlic
- 1 pound asparagus
- 1 â„4 teaspoon salt
- 1 â„2 cup crumbled gorgonzola cheese
- 1 â„8 teaspoon pepper
- Carbohydrate 4.6335007823973 g
- Cholesterol 15.2515625065405 mg
- Fat 5.89328776592351 g
- Fiber 2.39593142900891 g
- Protein 2.59918602726709 g
- Saturated Fat 3.68989429664984 g
- Serving Size 1 1 Serving (121g)
- Sodium 43.2459224010289 mg
- Sugar 2.23756935338838 g
- Trans Fat 0.437850320014464 g
- Calories 75 calories
1. Preheat oven to 400°, and bring a pot of water to a boil over high heat. 2. Trim 1–2 inches of the stalks off of the asparagus and drop into the boiling water, blanching for just 2 minutes for pencil-thin asparagus or 3–4 minutes for thicker asparagus. 3. Transfer blanched asparagus to a shallow baking dish, and top with the crumbled Gorgonzola cheese. 4. In a small mixing bowl, combine melted butter, garlic, salt, and pepper, and then pour evenly over all in the baking dish. 5. Bake 10 minutes, just until the Gorgonzola cheese has melted and begun to brown. Serve immediately.
