Monday, February 27, 2012

Shaved Asparagus and Pear Salad with Creamy Gorgonzola Dressing

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.

1 comment:

  1. Hey Zippy! 1st time visitor! I absolutely loved the Asparagus-Gorgonzola combo! You've got nice recipes here.
    Kavi (Edible Entertainment)