Makes 4 servings
Total Time: about 15 minutes
- 1/2 lb asparagus, washed well
- 1 ripe pear (whatever variety you'd like)
- 1/3 C heavy cream
- 2 oz gorgonzola, crumbled
Heat the cream with most of the cheese crumbles (save a bit for garnishing the top of the salads) over medium-high heat. Simmer gently, stirring occasionally, until the cheese has melted and the cream has thickened. (I don't add salt because I find that the cheese is salty enough in the cream, but if you need to add salt, do so here.) Take off the heat and let cool for a few minutes.
Meanwhile, cut of the tips of the asparagus and shave thin strips off of the stalks with a vegetable peeler or mandolin. Thinly slice the pear and it with the asparagus on plates. Pour the slightly warm cream over the salads and top with the reserved gorgonzola crumbles.