TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE
Here's a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce - have this herbed and cheesy pasta dinner ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
- Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE
This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g
ASPARAGUS WITH GORGONZOLA
A very rich side, sinfully delish served with grilled pork, or any meat really! From The River Cafe, London. This sauce would be good with grilled pork tenderloin, or steaks, with a spoon... :-)
Provided by A la Carte
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.
- Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
- Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.
- Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.
Nutrition Facts : Calories 192.7, Fat 13.8, SaturatedFat 8.7, Cholesterol 35, Sodium 515.2, Carbohydrate 8.6, Fiber 3.9, Sugar 2.6, Protein 11.7
GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings (with leftovers)
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
- Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
- Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
- Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
- Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.
SAUTEED ASPARAGUS FENNEL WITH GORGONZOLA
Steps:
- 1. Slice the asparagus spears diagonally into 1 1/2-inch pieces. Cut the fennel in half and remove the tough inner core. Separate the layers and then cut each layer into long thin strips.
- 2. Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and cook until tender, about 5 minutes. Add the asparagus and garlic and cook, stirring often, until the vegetables are tender yet firm, about 8 minutes. Stir in the thyme and season with salt and pepper. Transfer to a serving dish and crumble the gorgonzola over top. Serve warm or at room temperature.
Nutrition Facts : Calories 217, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 539 milligrams, Carbohydrate 13 grams, Fiber 6 grams, Protein 10 grams
GRILLED ASPARAGUS WITH GORGONZOLA BUTTER
Provided by Allen Susser
Categories Cheese Dairy Vegetable Appetizer Side Low Carb Backyard BBQ Blue Cheese Asparagus Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
- Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve.
GORGONZOLA SHRIMP PASTA
This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.
Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.
TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE
This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.
Provided by 3Beauties
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
- Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
- Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 41.7 g, Cholesterol 99 mg, Fat 31.9 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 16.9 g, Sodium 745.1 mg, Sugar 4.8 g
GRILLED ASPARAGUS WITH GORGONZOLA BUTTER
The Gorgonzola butter is heavenly, and I think I might just use any leftovers to butter a nice loaf of bread. I found this recipe on epicurious.com, and it originally came from Bon Appetit September 2000 by Allen Susser, Chef Allen's, Miami, FL. YUMMY! Serviing size is estimated because it was not listed.
Provided by AmyZoe
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir Gorgonzola cheese, butter, and lemon juice in a medium bowl to blend.
- Season to taste with salt and pepper.
- Cover and refrigerate the butter (may be prepared 2 days in advance).
- Prepare barbecue (high heat).
- Whisk oil, basil, and garlic to blend in small bowl.
- Spread out asparagus in single layer baking dish.
- Pour oil mixture over asparagus and turn to coat.
- Sprinkle with salt and pepper.
- Transfer asparagus to barbecue.
- Grill until charred on all sides, turning occasionally, about 4 minutes.
- Transfer to plates and top asparagus with Gorgonzola butter and serve.
Nutrition Facts : Calories 177.8, Fat 15.9, SaturatedFat 8.4, Cholesterol 32.4, Sodium 254.1, Carbohydrate 5.4, Fiber 2.3, Sugar 1.6, Protein 5.6
GORGONZOLA PESTO SAUCE OVER RAVIOLI, CHICKEN & ASPARAGUS
The recipe title sounds like a tongue twister, but it is DELICIOUS! This is my attempt at recreating a dish that was served at Micheal's Cafe in Duncannon, PA by the late, great Micheal Kapp. It was my absolute favorite entree on the menu, but THE FLAVORS MAY BE OVERWHELMING TO SOME SO PLEASE PROCEED WITH CAUTION. I prefer the complexity and this dish is what got me eating tomatoes AND asparagus. I hope that you enjoy. (Also, when I cook, I do not measure the ingredients so all measurements are approximate. Please adjust to you own tastes). This can also be served as a vegetarian entree by removing the meat and doubling the ravioli.
Provided by PSU Lioness
Categories Savory
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbsp olive oil over medium heat. When heated, saute chicken until no longer pink. Remove from pan and set aside.
- Cook ravioli according to package directions (or make your own according to your favorite recipe). When cooked, heat 2 tbsp olive oil over medium heat. When heated, fry ravioli until golden on both sides. Remove from pan and set aside.
- Heat 2 tbsp olive oil over medium heat in a large pan (I used a wok). When heated, add asparagus and saute about 5 minutes.
- After sauteing asparagus, add sun-dried tomatoes, regular tomatoes and pesto. Cook approximately 10 minutes until the asparagus feels crisp/tender when poked with a fork.
- When asparagus is crisp/tender, add the white wine. Add more or less depending on how thick you want the sauce to be.
- Let cook for approximately 5 minutes or until wine reduces by about a quarter.
- After the wine has reduced, remove the pan from the heat. Gently stir in the Gorgonzola cheese and chicken.
- Place 5 ravioli on each plate and spoon the Gorgonzola mixture over it just before serving.
- Serve with garlic bread and fresh salad.
- You can also substitute scallops or shrimp (or both!) for the chicken.
Nutrition Facts : Calories 603.3, Fat 52.4, SaturatedFat 10.7, Cholesterol 59.1, Sodium 352, Carbohydrate 8.9, Fiber 2.8, Sugar 5.1, Protein 21.4
FREGULA WITH ASPARAGUS AND GORGONZOLA
This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook. Special thanks to Laurie Smith for providing this lovely photograph.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and cook, stirring, until golden. Add asparagus and continue stirring about 3 minutes more.
- Place chicken stock in a second saucepan and bring to a boil.
- Add fregula to saucepan with asparagus and cook, stirring constantly, about 2 minutes. Add wine and let cook until liquid has absorbed.
- Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. Let mixture stand a few minutes before serving.
TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE
Tagliatelle Agli Asparagi E Gorgonzola -- This recipe is a flavor powerhouse made with minimum effort. Cooking asparagus in the pasta pot saves one major step. The Gorgonzola would provide plenty of flavor if tossed in uncooked, but tossing it with the pasta and asparagus mellows its pungency and contributes to a subtle, balanced blend of flavors.
Provided by SashasMommy
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package-except add asparagus 5 minutes before pasta is done.
- While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
- Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
- Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. % Daily Value: Vitamin A 12%, Vitamin C 18%, Calcium 20%, Icon 18%. Diet Exchanges: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2-1/2 Fat.
Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 8, Cholesterol 73.2, Sodium 503.6, Carbohydrate 47.8, Fiber 4.8, Sugar 3.1, Protein 18.5
More about "asparagus with gorgonzola sauce recipes"
GORGONZOLA PASTA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
ASPARAGUS IN GORGONZOLA SAUCE - CLOSET COOKING
From closetcooking.com
Reviews 43Estimated Reading Time 2 minsServings 4Total Time 50 mins
RECIPE: SHERRY CHICKEN & MASHED POTATOES WITH HOT HONEY …
From blueapron.com
BEST CHEESE SAUCE FOR ASPARAGUS: EASY, RICH & DELICIOUS SAUCE
From bakeitwithlove.com
25 GORGONZOLA RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
8 ASPARAGUS QUICHE RECIPES THAT ARE FULL OF FRESH FLAVOR
From allrecipes.com
BEEF WITH GORGONZOLA SAUCE AND ASPARAGUS | HEALTHY …
From weightwatchers.com
TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE - CDKITCHEN
From cdkitchen.com
HAM AND ASPARAGUS CREPES WITH MORNAY SAUCE RECIPES
From tfrecipes.net
ASPARAGUS WITH LEMON BUTTER SAUCE RECIPE | EASY ASPARAGUS …
From diethood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #eggs-dairy #vegetables #european #dinner-party #romantic #italian #cheese #dietary #egg-free #free-of-something #asparagus #brunch #taste-mood #presentation #served-hot
You'll also love