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Roasted Asparagus with Creamy Cheese Sauce

Roasted Asparagus with Creamy Cheese Sauce, ohhhhh yaaaaaa!

I like asparagus, but I like it even more when it’s covered in a creamy cheese sauce. I'll take a page out of George Costanza's playbook and say that I would drape myself in cheese sauce if it were socially acceptable. This is a great side dish that I hope you enjoy.


ROASTED ASPARAGUS WITH CHEESE SAUCE

Recipe by Mark Calaminici | Food Loves Company

Serves 4


Ingredients

¼ cup pine nuts, toasted

1 bunch of fresh asparagus, ends trimmed

3 tbsp extra virgin olive oil

salt

freshly cracked pepper

2-3 garlic cloves, thinly sliced

¼ cup butter

1/3 cup mascarpone

1/3 cup heavy cream

1 ½ cups Parmigiano-Reggiano, grated, plus more for grating


Method

1. Preheat oven to 425 degrees.


2. In a large dry frying pan over medium heat, add pine nuts and toast for 3-4 min or until golden brown. Place in a bowl or plate and set aside.


3. Place asparagus onto a casserole oven safe serving dish or a baking sheet lined with parchment paper. Drizzle a little extra virgin olive oil onto asparagus, 2 tbsp and season with salt, freshly cracked pepper and chili flakes, optional. Mix to incorporate all ingredients. Line asparagus in a single layer. Place in oven and roast for 10-15 minutes, until tender. You may rotate halfway through.


4. In a large frying pan over medium heat, heat extra virgin olive oil, 1 tbsp. Add garlic and sauté until tender. Add butter, mascarpone and cream. Whisk ingredients until everything is incorporated. Add a generous amount of Parmigiano-Reggiano (about 1 ½ cups, if you want a starting point) and season with salt and freshly cracked pepper. Continue to whisk ingredients to create a thick and creamy sauce, adding more Parmigiano-Reggiano to thicken, if needed, I suggest you do ☺.


5. Remove asparagus from the oven and pour mixture over the asparagus and grate a generous amount of Parmigiano-Reggiano on top. Place back into oven and broil for 5 minutes or until cheese has browned. Garnish with toasted pine nuts.


Until next time, ciao!