Asparagus with Cambozola Sauce

Ingredients

• 1.5 pounds asparagus ends trimmed peeled
• 0.5 loaf day-old bread cut into cubes
• 0.3 pound cambozola cheese 
• 2 cloves garlic minced
• 0.5 cup heavy cream 
• 2 tablespoons olive oil extra-virgin
• 6 servings gray salt and pepper black freshly ground
• 1 teaspoon thyme leaves finely chopped
• 2 tablespoons butter unsalted

Equipment

• frying pan
• whisk

Directions

1. Fill a deep frying pan halfway full with water and bring to a boil.
2. Add asparagus to the boiling water and add salt and olive oil; boil for 6 minutes.
3. Remove asparagus to a sheet pan or plate to cool, and place in the refrigerator for 5 to 10 minutes. Then chop into bite-size pieces, perfect for dipping.
4. Melt butter in a skillet over medium heat.
5. Add garlic and saute for about 1 minute.
6. Add cream and simmer until reduced by half. Season with salt and pepper.
7. Add cheese, bit by bit, whisking as you go. As 1 piece melts, add another, until no cheese remains. Then add thyme and stir to combine.
8. Serve with cubes of day-old bread and the cooled asparagus pieces.