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Monday, November 21, 2011

Grilled asparagus and Gorgonzola cheese

These succulent spears are delicious when paired with the cheese.


16 fresh asparagus spears,
ends trimmed
4 tbsp extra virgin olive oil
51⁄2oz (150g) Gorgonzola cheese
freshly ground black pepper


1. Heat the barbecue or charcoal grill until hot. Cook the asparagus in boiling salted water for 2–3 minutes. Drain, and immediately place on the barbecue or grill. Grill over medium heat for about 5 minutes or so, brushing the spears with a little of the oil as they are cooking and turning them as they char.
2. To serve, divide the asparagus among 4 serving plates. Gently slice or crumble the Gorgonzola cheese over the asparagus. Sprinkle with black pepper, and drizzle with the remaining extra virgin olive oil.
Serve immediately.

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