Gorgonzola sage sauce

Name: Gorgonzola sage sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 250 g white asparagus; 7-10 Tbsp Salt; 500 g Mushrooms; 1 Stalk sage; 1 Onion; 30 g Butter or margarine; 7-10 Tbsp white pepper; 125 g Whipped cream; 2 Egg Yolk; 150 g Gorgonzola cheese; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

250 g white asparagus
7-10 Tbsp Salt
500 g Mushrooms
1 Stalk sage
1 Onion
30 g Butter or margarine
7-10 Tbsp white pepper
125 g Whipped cream
2 Egg Yolk
150 g Gorgonzola cheese
7-10 Tbsp a few squirts of lemon juice

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Cook in 1/2 litre of boiling salted water for about 12-15 minutes, drain and collect the asparagus water.
2
In the meantime clean, wash and slice the mushrooms. Wash sage and cut finely. Peel and finely chop the onion. Heat the fat. Fry the onion and mushrooms for about 5 minutes, turning them over.
3
Season with salt, pepper and sage. Whisk 2 tablespoons of cream and egg yolk. Add remaining cream and asparagus water to the mushrooms and bring to the boil. Coarsely chop the gorgonzola and melt in it.
4
Add the asparagus. Bind with whisked egg yolk, do not let it boil. Season again with salt, pepper and lemon juice.