Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4
- 7 people call this recipe a favorite
- Rating: (0 ratings)
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Asparagus with Sun-Dried Tomato & Basil Cheese Sauce
Ingredients
- 2 Tbsp. unsalted butter
- 4 (3/4-inch thick) slices crusty country style oval bread (6 inches)
- Sea salt and freshly ground black pepper
- 1-1/2 lbs. asparagus, ends trimmed
- 1/2 cup water
- 2 Tbsp. extra virgin olive oil
- 3/4 cup heavy whipping cream
- 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil, or your favorite variety of Bistro® Blends
- 1 tsp. finely chopped fresh thyme
- 2 Tbsp. pine nuts, toasted (optional)
Directions
- Spread butter over bread; season with salt and pepper, if desired. Bake in a preheated 375°F oven about 15 minutes or until golden brown.
- Meanwhile, in a large skillet, combine asparagus and water; bring to a boil. Reduce heat; simmer 2 minutes. Pour off water; add olive oil to skillet. Cook the asparagus 3 to 5 minutes, turning occasionally, until crisp-tender; season to taste with salt and pepper.
- In a saucepan over medium-high heat, heat cream until hot. Add cheese; cook and stir until melted. Add thyme and season to taste with pepper. (Sauce will thicken as it cools.)
- Place toasted bread on 4 plates; top with asparagus and warm cheese sauce. Garnish with pine nuts, if desired.
