Asparagus With Lemon-Basil Gouda Cheese Sauce

Name: Asparagus With Lemon-Basil Gouda Cheese Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 453.59 g fresh asparagus (trim off the bottom hard part and discard); 4.92 ml salt (mix with 3 tablespoons water); 59.14 ml basil leaves, chopped; 14.79 ml shallot, chopped finely; 4.92 ml garlic (garlic clove pressed); 0.25 ml cayenne pepper; 29.58 ml margarine (substitute butter); 59.14-118.29 ml chicken stock (College Brand); 29.58 ml cornstarch (blend with 2 tablespoons water); 44.37 ml lemon juice (substitute lime juice); 2 egg yolks (blend with 2 tablespoons water); 118.29 ml gouda cheese, grated (substitute Asiago Cheese); 29.58 ml pine nuts; 29.58 ml sun-dried tomatoes packed in oil, chopped

Submitted by SkipperSy

"Fresh bright green asparagus is just wonderful and adding a nice cheese and lemon flavored sauce, topped with sun dried tomatoes and pine nuts… not only is an appealing dish to the eye, but tasty as well! This recipe was made especially for the RSC# 11 contest."

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photo by SkipperSy

Ready In:: 50mins
Ingredients:: 14
Serves:: 4

ingredients

453.59 g fresh asparagus (trim off the bottom hard part and discard)
4.92 ml salt (mix with 3 tablespoons water)
59.14 ml basil leaves, chopped
14.79 ml shallot, chopped finely
4.92 ml garlic (garlic clove pressed)
0.25 ml cayenne pepper
29.58 ml margarine (substitute butter)
59.14-118.29 ml chicken stock (College Brand)
29.58 ml cornstarch (blend with 2 tablespoons water)
44.37 ml lemon juice (substitute lime juice)
2 egg yolks (blend with 2 tablespoons water)
118.29 ml gouda cheese, grated (substitute Asiago Cheese)
29.58 ml pine nuts
29.58 ml sun-dried tomatoes packed in oil, chopped

directions

Place the asparagus in a microwave proof plate, sprinkle with salt water, use plastic wrap to cover, then reserve.
Combine the basil leaves, shallots, garlic, cayenne pepper and puree in a food blender.
In a non-stick pot place 2 tablespoons margarine, pureed basil leaves and cook briefly.
Add ¼-1/2 stock, bring to a boil, add lemon juice and salt to taste, add corn starch mixture and stir until smooth and very thick (no lumps), let cool for about a minute.
Cook the asparagus in the microwave for 3 to 3-1/2 minutes.
As the asparagus is being cooked in the microwave, add the egg yolks a little at a time to the sauce (with flame/burner turned off), blend, stirring with a whisk and make sure there are no lumps.
Remove the plastic wrap from the asparagus dish and discard the water.
Pour the sauce over the asparagus, sprinkle the grated cheese over the asparagus sauce.
Then place the plate under a broiler or in a toaster over for a minute or so in order for the cheese to melt.
Finally, sprinkle pine nuts and sun dried-tomatoes on top.
Serve and enjoy!
Note: Gouda is a mild cheese and Asiago is a stronger tasting cheese.

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Reviews

Sinful! Loved this decadent side dish... The sauce was fantastic and I can't wait to try this again on top of other foods... (would be excellent on chicken breasts.). 5 stars for RSC

kelycarter_

RECIPE SUBMITTED BY

SkipperSy

United States

Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!

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