Asparagus in Gorgonzola Sauce

From Closet Cooking
Makes 4 side dish servings

1 lbs. asparagus (trimmed)
1 Tablespoon olive oil
1 leek sliced
2 sage leaves (chopped)
1/4 cup heavy cream
1 oz. gorgonzola (crumbled)
2 Tablespoons parmigiano reggiano (grated)
2 Tablespoons breadcrumbs

Blanch the asparagus in boiling water and rinse in cold water. Place the asparagus in a baking dish in a single layer. Heat oil in a pan, add the leek and saute until tender, about 10 minutes. Add the sage, heavy cream and gorgonzola and cook until it begins to thicken, about 2-3 minutes. Pour the gorgonzola sauce over the asparagus and sprinkle with the parmigiano reggiano and the bread crumbs. Place under a broiler and broil until golden brown on top, about 3-5 minutes.

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