(Asparagus w/cambozola sauce)
1 Tb olive oil
3/4 lb asparagus
1 oz cambozola (I used 1 Tb blue cheese w/1 Tb brie, since there was no cambozola — a mixture of camembert and gorgonzola — to be found)
1/4 c heavy cream
1/2 tsp fresh thyme
1 Tb pine nuts
Preheat oven to 375.
Toast pine nuts. Snap asparagus. Chop thyme.
Combine olive oil, 1/2 cup water, and salt & pepper in large saute pan. Bring to boil. Add asparagus to pan, cover, and cook 5 min.
Uncover and raise heat to boil off water. Saute asparagus in olive oil another 5 min.
Meanwhile, melt cambozola w/cream in saucepan. Add thyme and season w/pepper.
Arrange asparagus on dish and pour sauce over. Sprinkle with pine nuts.