Asparagus in Gorgonzola Sauce Print Email

1 pound asparagus (trimmed)
1 tablespoon olive oil
1 leek (sliced)
2 sage leaves (chopped)
1/4 cup heavy cream
1 ounce gorgonzola dolce (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 the 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. (makes 4 side dish sized servings)