Asparagus is one vegetable that's in season, so I thought, why not make a pasta or something with it? This turned out surprisingly well and has now added some variety to our menu.
First, make a blue cheese sauce using cream and about five ounces of gorgonzola; once the cheese has melted and the sauce is thickened, add chopped asparagus pieces. Cook this until the asparagus is tender and heated through. Meanwhile, cook and drain the pasta. Place the pasta in a bowl and pour the sauce over; serve immediately.
Will loved this dish; he went back for at least thirds. The asparagus really mellows out the gorgonzola in a way that every other vegetable I've cooked in gorgonzola sauce has not. I think next time that I'll cross two recipes together and make this with asparagus and walnuts to add some extra protein and good fats to this recipe.
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