Asparagi e Torta di Gorgonzola

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 1 kg (2.¼ lb) asparagus, trimmed weight
  • sea salt and freshly ground black pepper


Melt the butter very gently in a medium-sized pan, then add the Torta di Gorgonzola. Heat until softened but do not allow it to become liquid – it should be just warm, no more. Add the mascarpone, the herbs, a little salt and pepper, and remove from the heat. This should only take a matter of seconds.

Briefly blanch the asparagus in a generous amount of boiling salted water. Drain, dry