Don’t even go there about asparagus not being in season.
I’ve also run out of shits to give this week. So, I’m not particularly concerned about what’s in season; I’m tired, stressed out and hungry.
I was inspired to make a cheese sauce for these by my friend, Adam from Unorthodox Epicure, as opposed to a balsamic reduction that I usually make for asparagus.
Not just regular ass cheese, mind you, but Gruyere. I mean, how genius is that? Gruyere is a delicious cheese, a bit nutty like Swiss, but much better. It melts fabulously, and costs a bit more than some cheeses, but well worth it. Check out his cheese sauce recipe here.
What a fanfreakintastic idea this was. I can’t explain to you how decadent it makes the asparagus; they’re almost like a complete meal. They can also be an appetizer, of course.
You know how I like to make everything into an appetizer, me being an appetizer whore and all.
Put these on your list for Thanksgiving.
You’ll be doing your family a favor. Here’s your printable-