Asparagus delight: Elevate your dish with blue cheese sauce
The asparagus season is in full swing, so it's worth enjoying it to the fullest. If you're tired of having them sautéed in butter or roasted with garlic, try serving asparagus with a delicious blue cheese sauce.
Hollandaise sauce, made from egg yolks, butter, and lemon or vinegar, is most commonly associated with asparagus. It can sometimes be temperamental and tends to curdle during cooking, causing a bit of stress and nerves. However, it's not the only pairing for asparagus that can leave a lasting impression. In my home, asparagus with a blue cheese sauce makes a big impact. The salty taste of the sauce perfectly balances the slightly sweet asparagus. This combination is spot on.
Asparagus with blue cheese sauce
Although asparagus is already tasty on its own, drizzled with an aromatic sauce, it becomes even more delightful. Its delicacy perfectly contrasts with the intense, spicy, and creamy flavour of blue cheese. It's crispy, creamy, sweet, salty, slightly spicy, and remarkably simple.
This sauce pairs well with both green and white asparagus. You can drizzle it over boiled or sautéed vegetables and serve it as a side dish to the main course. It's already a delicious form, but you can enhance it further. Sprinkle with grated Parmesan and bake in the oven until the cheese melts and lightly browns.
Choose the type of cheese based on your preference. The stronger it is, the more intense the sauce will be. You can balance the whole thing with cream. There's no need to add salt – cheeses are already salty enough.
Ingredients:
- 100 ml of double cream,
- 50-100 grams of blue cheese (e.g., gorgonzola, mild lazur, roquefort),
- 1 teaspoon of butter,
- A pinch of white pepper,
- A few drops of lemon juice,
- A bit of milk.
Instructions:
- Cut the blue cheese into smaller pieces or crumble it with a fork. If it has a hard rind, you can cut it off for a smoother sauce.
- In a small saucepan, heat the cream over low heat. Do not bring it to a boil.
- Add the chopped blue cheese to the heated cream. Stir gently until the cheese completely melts.
- After a while, add the butter and stir until it melts.
- Season the sauce with a pinch of white pepper and a few drops of lemon juice.
- If the sauce is too thick, you can add a bit of milk. Add by the teaspoon, stirring until you reach the desired consistency.
Pour the prepared sauce immediately over the asparagus. You can garnish the whole dish with fresh thyme or chopped parsley. Enjoy!
