Instructions: Melt the butter very gently in a medium sized pan then add the Torta di Gorgonzola.

Heat until softened but do not allow it to become liquid it should be just warm no more.

Add the mascarpone the herbs a little salt and pepper and remove from the heat.

This should only take a matter of seconds.

Briefly blanch the asparagus in a generous amount of boiling salted water.

Drain dry and place on warm plates.

Pour over the sauce and serve with Parmesan.

Variation
This sauce can also used with grilled Polenta (qv).

Serves 6

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