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Asparagus with four cheese sauce

1 serving

10 minutes

Asparagus with four cheese sauce is an elegant dish of Italian cuisine that embodies the harmony of flavors and textures. It originated in the traditions of Northern Italy, where delicate sauces and fresh vegetables are valued. Blanched asparagus cut into thin slices resembles pasta, while the rich creamy sauce with four types of cheese—gorgonzola, grana padano, mozzarella, and double cream—fills it with depth of flavor. Wine adds a subtle acidity that highlights the milky softness. The finishing touch is a poached egg that gives the dish a velvety texture. This exquisite dish is perfect for both a light dinner and a festive feast, impressing with its sophistication.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
397.8
kcal
20g
grams
31.5g
grams
5.5g
grams
Ingredients
1serving
Dry white wine
20 
ml
Grana Padano cheese
10 
g
Mozzarella cheese
10 
g
Cream 35%
40 
ml
Double cream cheese
10 
g
Asparagus
120 
g
Gorgonzola cheese
10 
g
Chicken egg
1 
pc
Cooking steps
  • 1

    Peel the asparagus using a peeler. Blanch for 30 seconds, then break it by hand into strips to resemble a kind of paste.

    Required ingredients:
    1. Asparagus120 g
  • 2

    To prepare the sauce, pour wine into a slightly heated pan and evaporate it. Introduce the cheeses into the evaporated wine in the following order: gorgonzola, grana padano, mozzarella, double cream. Add cream and bring everything to a homogeneous state over low heat.

    Required ingredients:
    1. Dry white wine20 ml
    2. Gorgonzola cheese10 g
    3. Grana Padano cheese10 g
    4. Mozzarella cheese10 g
    5. Double cream cheese10 g
    6. Cream 35%40 ml
  • 3

    Place the asparagus pasta on a plate to form a nest. Pour the four cheese sauce over it and add a poached egg in the nest.

    Required ingredients:
    1. Asparagus120 g
    2. Chicken egg1 piece

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