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.
1
Peel the asparagus using a peeler. Blanch for 30 seconds, then break it by hand into strips to resemble a kind of paste.
- Asparagus: 120 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.
- Dry white wine: 20 ml
- Gorgonzola cheese: 10 g
- Grana Padano cheese: 10 g
- Mozzarella cheese: 10 g
- Double cream cheese: 10 g
- Heavy cream 35% fat: 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.
- Asparagus: 120 g
- Chicken egg: 1 piece
