FETTUCINI WITH ASPARAGUS AND GORGONZOLA
Steps:
- Bring a large pan of salted water to a boil. Add pasta and cook according to package directions for al dente. Meanwhile, trim asparagus of the tough and woody portions, and cut the remaining into 2-inch diagonal slices. In a 10-inch skillet bring 2 cups of salted water to a boil. Add asparagus and cook 2 minutes, uncovered, or until crisp-tender and a bright fresh green. Drain and refresh in cold water to stop the cooking. Drain again, and transfer to paper towels to drain further. Set aside. Dry the skillet, place over medium heat and add the butter and olive oil. Add onion and saute until tender but not browned, about 3 minutes. Add sherry and cook another minute to cook off alcohol. Add the cream and the cheese, and stir over medium heat until cream is hot and the cheese has melted. Add asparagus, toss again, taste and add salt and pepper if needed, but remember the cheese is salty. Heat for a minute, then sprinkle with minced parsley, toss again and serve.
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Sohan Sahab
[email protected]This recipe looks delicious! I can't wait to try it. I love the combination of asparagus and gorgonzola.
Kasey Campbell
[email protected]I'm not sure what went wrong, but my sauce turned out grainy. I think I might have overcooked it. The flavor was still good, but the texture was a bit off.
Laurie Breen
[email protected]This recipe was missing something. I think it needed more garlic or some other kind of herb. The flavor was a bit bland.
Faye Espadero
[email protected]This dish was a bit too rich for my taste. The gorgonzola sauce was very heavy and the pine nuts were a bit too crunchy. I think I would have preferred a lighter sauce, such as a pesto or a simple butter sauce.
Iqra Tiwana
[email protected]I'm not a huge fan of gorgonzola, but I thought I'd give this recipe a try. I'm glad I did! The sauce was creamy and flavorful, and the asparagus was cooked perfectly. I'll definitely be making this again, but I might use a different cheese next time
Baized
[email protected]This recipe is a great way to use up leftover asparagus. The sauce is simple to make and the dish comes together quickly. I served it with a side salad and it was a delicious and satisfying meal.
Thebby Mmathema
[email protected]I followed the recipe exactly and the dish turned out great! The asparagus was still slightly crunchy, the gorgonzola sauce was rich and creamy, and the pine nuts added a nice nutty flavor.
MAHIN STATUS KING
[email protected]5 stars! This recipe is a winner. The sauce is creamy and flavorful, and the asparagus is cooked perfectly. I love the addition of pine nuts, which add a nice crunch. I will definitely be making this again.
Asad Jadran
[email protected]This dish is pure comfort food. The combination of the creamy gorgonzola sauce, tender asparagus, and al dente pasta is simply irresistible. I made it for a dinner party and it was a huge hit.
Muhammad Ishaq
[email protected]I'm not usually a fan of asparagus, but this dish changed my mind! The gorgonzola sauce was rich and creamy, and the pine nuts added a nice touch of nutty flavor. I'll definitely be making this again.
Alan Menzi
[email protected]This recipe was easy to follow and the result was impressive. My family loved the combination of flavors and textures. The asparagus was crisp and tender, the gorgonzola added a touch of sophistication, and the pine nuts gave it a nice crunch. Defini
Jimmie Hinkle
[email protected]I was skeptical about the gorgonzola at first, but it ended up being the star of the show! It added a wonderfully tangy and creamy element to the sauce, balancing out the sweetness of the asparagus perfectly. Will definitely be making this again.
Isabella Hernandez
[email protected]This fettuccine dish was an absolute delight! The combination of asparagus, gorgonzola, and pine nuts was incredibly harmonious, creating a rich and flavorful sauce that perfectly coated the al dente pasta. I highly recommend this recipe for a specia