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Total:
37 min
Prep:
20 min
Inactive:
5 min
Cook:
12 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds asparagus, ends trimmed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves minced garlic
  • 1/2 cup heavy cream
  • Gray salt and freshly ground black pepper
  • 1/4 pound Cambozola cheese, broken into pieces
  • 1 teaspoon finely chopped thyme leaves
  • 1/2 loaf day-old bread, cut into cubes

Directions

Fill a deep frying pan halfway full with water and bring to a boil. Add asparagus to the boiling water and add salt and olive oil; boil for 6 minutes. Remove asparagus to a sheet pan or plate to cool, and place in the refrigerator for 5 to 10 minutes. Then chop into bite-size pieces, perfect for dipping.

Melt butter in a skillet over medium heat. Add garlic and saute for about 1 minute. Add cream and simmer until reduced by half. Season with salt and pepper. Add cheese, bit by bit, whisking as you go. As 1 piece melts, add another, until no cheese remains. Then add thyme and stir to combine. Serve with cubes of day-old bread and the cooled asparagus pieces.

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