Asparagus with Melted Gorgonzola and Pine Nuts (Video)
Asparagus with Melted Gorgonzola and Pine Nuts is amazing and really low in carbs; if you like asparagus and Gorgonzola you’ll love this recipe!
Watch the video to see if you’d like to make
Asparagus with Melted Gorgonzola and Pine Nuts!
When I first made Asparagus with Melted Gorgonzola and Pine Nuts way back in 2006, I said it was one of the best tasting things I had ever eaten in my life. Now years and years later this is still one of my favorite ways to cook asparagus, even though I’ve tried a lot more asparagus recipes since I first made this one.
Actually if the original photo had been better I’m sure I would have included this recipe originally with my Favorite Low-Carb Asparagus Recipes, and when I realized that I made it again last week and took better photos! I’m still on a bit of an asparagus binge, and it’s still going on sale here, so there may be a couple more asparagus recipes coming up this spring.
My apologies to the asparagus haters; if you’re one of those people who just can’t get much asparagus love going, I think this recipe would be divine with those thin green beans that you get at Costco. Beans might take slightly longer to cook, but probably not much for the thin ones.
How to make Asparagus with Melted Gorgonzola and Pine Nuts:
(Scroll down for complete recipe including nutritional information.)
- I don’t usually buy the pre-crumbled Gorgonzola because it doesn’t last long in the fridge, so if you also have a block of Gorgonzola be sure it’s cold before you try to crumble it.
- Toast the pine nuts for 1-2 minutes in a small dry pan.
- Cut the tough ends off the asparagus and then cut on the diagonal into pieces about 2 inches long.
- Heat the oil in a large pan, add the garlic cloves, and cook just until you smell garlic.
- Discard garlic, add the asparagus and saute 5-7 minutes, turning a few times. or until asparagus is getting barely tender and slightly starting to brown.
- You can add the gorgonola while the asparagus is still in the pan if you want it to melt as much as possible, but it looks a little prettier if you plate it immediately and add the gorgonzola on top of the hot asparagus on the plate.
- Sprinkle with pine nuts, season with a tiny bit of salt and fresh-ground black pepper as desired, and devour!
More Fabulous Ideas with Asparagus:
Use more or less Gorgonzola to taste, depending on how much you like it! I used a little pepper, but not much salt This recipe created by Kalyn with inspiration from many other asparagus recipes. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 355mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 7g
Use more or less Gorgonzola to taste, depending on how much you like it! I used a little pepper, but not much salt
This recipe created by Kalyn with inspiration from many other asparagus recipes.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sauteed Asparagus with Melted Gorgonzola and Pine Nuts is a good side dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. Both Gorgonzola and pine nuts are high in fat, so keep that in mind if you’re strictly following South Beach.
Find More Recipes Like This One:
Use Asparagus Recipes or Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Memories for This Recipe:
This recipe was first posted in 2006 as part of Asparagus Aspirations at a no-longer-online blog called Seriously Good, sponsored by blogger Kevin Weeks. Kevin passed away in 2012, and I’m dedicating this recipe to his memory. His insight and cooking expertise were something he shared freely with many people, and he is greatly missed. And he was a blogger I used to “talk to” online quite often in the early days and I always hoped we might meet in person.