Ingredients

• 1 pound asparagus (trimmed)
• 1 tablespoon olive oil
• 1 leek (sliced)
• 2 sage leaves (chopped)
• 1/4 cup heavy cream
• 1 ounce gorgonzola dolce (crumbled)
• 2 tablespoons parmigiano reggiano (grated)
• 2 tablespoons breadcrumbs

Directions

1. Blanch the asparagus in boiling water and rinse in cold water.

2. Place the asparagus in a baking dish in a single layer.

3. Heat the oil in a pan.

4. Add the leek and saute until tender, about 10 minutes.

5. Add the sage, heavy cream and gorgonzola and cook until it begins to thicken, about 2-3 minutes.

6. Pour the gorgonzola sauce over the asparagus and sprinkle with the parmigiano reggiano and the bread crumbs.

7. Place under a broiler and broil until golden brown on top, about 3-5 minutes.

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