Tagliatelle Pasta With Asparagus And Gorgonzola Sauce Recipes

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE

Steps:

• Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
• Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.

TAGLIATELLE WITH GARLIC, GORGONZOLA AND BASIL

Steps:

• Bring a large saucepan of salted water to a boil. Add the pasta and boil for 10-12 minutes until al dente.
• While the Pasta is cooking, melt the butter in a pan. Add the garlic and cook for two minutes.
• Add half the gorgonzola cheese to the pan with the cream and stir over low heat until the cheese has melted.
• Add the basil and season with pepper, if needed.
• Drain the pasta, divide between warmed serving plates, pour the sauce over the pasta and scatter the remaining Gorgonzola cheese evenly over each dish.
• Serve immediately.

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA

Steps:

• Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
• Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
• Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
• Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

ASPARAGUS WITH GORGONZOLA SAUCE

Steps:

• Thoroughly clean the asparagus, cutting the tougher edge off.
• Bind them in small bunches and blanch.
• Let cool.
• Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
• Finely slice the leek.
• Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
• Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
• Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
• Serve immediately.