ASPARAGUS WITH CAMBOZOLA SAUCE

By akselden

Ingredients

• 1/2 loaf good, crusty bread
• 2 tablespoons unsalted butter
• Salt and freshly ground pepper
• 1 1/2 pounds asparagus
• 2 tablespoons extra-virgin olive oil
• 1/2 cup water
• 1/4 pound Cambozola cheese (without
• rind), or any mild blue-veined cheese
• 1/2 cup heavy whipping cream
• 1 teaspoon finely chopped fresh thyme
• 2 tablespoons pine nuts, toasted

Preparation

Step 1

Preheat the oven to 375° F. Cut the bread into slices about 3/4 of an inch
thick and 5 inches long. You will need
at least 1 slice per person. Melt the butter in an ovenproof skillet, add the
bread, and toss to coat well. Season with
salt and pepper. Toss again, and bake
until the bread is browned and crisp on
the surface, but still soft within, about
15 minutes. Drain the bread on paper
towels and keep it warm.
Trim the ends of the asparagus where they begin to turn white, and, using a vegetable peeler, scrape off the thick skin at the stem ends.
In a large saute pan, bring olive oil and water to.a boil . Add salt and pepper to taste. Add the asparagus, cover the pan and let it boil for 3 minutes.
Uncover the pan and raise the heat to
boil off the remaining water, then saute the asparagus to brown it lightly, about 5 minutes. Total cooking time should be no more than 10 minutes.
While the asparagus is cooking, slowly
melt the Cambozola in a saucepan With
the cream. Add the thyme and season
well with pepper and, if needed, salt.
Place one or more slices of the warm
bread on each of four warm plates.
Arrange the asparagus on the bread, and
pour the sauce over the top. Sprinkle
each serving with pine nuts