Blue cheese

Just saw this recipe at the Toronto Sun online newspaper:


One of the happiest combinations is blue cheese and asparagus. Serve as supper or an appetizer for a dinner party. The prosciutto is optional and without it the dish is suitable for vegetarians. Crusty bread is side-wise, de rigueur.

1 bunch (1 lb/500 g) asparagus 2 Tbsp. (25 mL) extra virgin olive oil 4 slices prosciutto 12 slices Rosenborg Noble Blue Cheese, about 125 g

Break off and discard tough butts from asparagus spears. Rinse, dry on a towel.

Pour oil into a 13- x 9-inch (3.5L) metal cake pan or shallow pan or gratin dish. Add asparagus and roll pan to coat spears with oil.

Roast in centre of a 400F (200C) oven until spears are just tender, about 8 minutes. This time will vary as it depends on the thickness and freshness. Remove pan from oven. Shake pan to rearrange spears. Divide spears into 4 nice-looking piles; top each with a slice of prosciutto, 3 lightly crumpled cheese slices. Bake until cheese melts, about 4 minutes. With tongs, transfer to warmed plates.

Serves 4.

Sounds very yummy. I bet it would be heavenly with a good jamón serrano and crumbled cabrales or stilton cheese…

Author: guerson

Food-obsessed historian and knitter.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: