{"id":192,"date":"2008-10-12T18:09:09","date_gmt":"2008-10-12T23:09:09","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=192"},"modified":"2008-10-12T18:09:09","modified_gmt":"2008-10-12T23:09:09","slug":"gorgonzola-asparagus-bake","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=192","title":{"rendered":"Gorgonzola Asparagus Bake"},"content":{"rendered":"
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Gorgonzola Asparagus Bake<\/strong><\/em><\/p>\n

2 pounds young asparagus (the more narrow, the more tender)
\n3 tbsp chopped chives
\n2 cloves garlic, minced
\n4 ounces Gorgonzola cheese, crumbled
\n1 cup all purpose flour
\n1 1\/2 tsp baking powder
\n1\/2 teaspoon salt
\n2 ounces unsalted butter, melted
\n5 eggs (or 10 ounces egg substitute)
\n1 cup milk
\n1 tsp cracked black pepper
\n1 pinch Kosher salt<\/p>\n

Preheat oven to 350 F. Trim asparagus of any tough, woody ends to their stems, and then steam just until tender. Sift flour, baking soda and 1\/2 teaspoon salt together, then add chives, minced garlic, Gorgonzola, butter, eggs, milk, Kosher salt and pepper in a bowl and mix to combine.<\/p>\n

Place asparagus in a greased 9 x 9 inch cake pan. Pour egg mixture over and bake for 30 to 40 minutes or until golden brown. May be served warm, room temperature or cold.<\/p>\n

Serves: 4-6.<\/p>\n

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Gorgonzola Asparagus Bake 2 pounds young asparagus (the more narrow, the more tender) 3 tbsp chopped chives 2 cloves garlic, minced 4 ounces Gorgonzola cheese, crumbled 1 cup all purpose flour 1 1\/2 tsp baking powder 1\/2 teaspoon salt 2 ounces unsalted butter, melted 5 eggs (or 10 ounces egg … Continue reading Gorgonzola Asparagus Bake<\/span> →<\/span><\/a><\/p>\n

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