Grilled balsamic asparagus with Norwegian goats cheese sauce Recipe

Grilled balsamic asparagus with Norwegian goats cheese sauce Recipe

  • 5 asparagus spears, woody stems removed
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 85g/3oz Ekte Gjetost Norwegian goats' cheese
  • 100ml/3½fl oz double cream
  1. For the asparagus, place the spears in a bowl, drizzle over the olive oil and toss well to coat. Season with salt and freshly ground black pepper, then chargrill in a hot griddle pan for 7-8 minutes, or until tender.
  2. For the cheese sauce, gently heat the cheese and cream together in a saucepan, stirring frequently, until the cheese has melted and the mixture is smooth and creamy.
  3. To serve, arrange the asparagus on a plate and drizzle over the cheese sauce.
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