Sauteed Asparagus with Melted Gorgonzola and Pine Nuts

kalynskitchen.com

Becky Omwake

1 pound fresh asparagus

1 T olive oil (or slightly more, depending on your pan)

4 large cloves garlic, sliced

¼ to ½ cup crumbled Gorgonzola (depending on how much you like it!)

1 to 2 T toasted pine nuts

salt and fresh ground black pepper to taste (I used a little pepper, but not much salt)

Crumble the gorgonzola so you have the desired amount, or measure it if you have pre-crumbled Gorgonzola. Put a small frying pan on burner and turn heat to high. Add pine nuts to dry pan and toast for 1-2 minutes, or until barely turning brown, shaking pan frequently. Remove from the pan so they don't keep cooking. (You can toast the pine nuts while you cook the asparagus if you feel confident with two things cooking at once.) Crumble the gorgonzola so you have the desired amount, or measure it if you have pre-crumbled Gorgonzola. Put a small frying pan on burner and turn heat to high. Add pine nuts to dry pan and toast for 1 to 2 minutes, or until barely turning brown, shaking pan frequently. Remove from the pan so they don't keep cooking. (You can toast the pine nuts while you cook the asparagus if you feel confident with two things cooking at once.)

Snap off a piece of asparagus to see where to cut off the tough ends, then trim all asparagus to that length and cut into on the diagonal into pieces about 2 inches long.

Directions at kalynskitchen.com

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