Taleggio cheese, named after the alpine valley of Lombardy, Val Taleggio, is a semisoft washed rind cheese with a smooth, sticky texture and slight funk.






Skill level

Average: 5 (1 vote)


  • 10 large asparagus spears
  • 200 g Taleggio cheese
  • black pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Trim the base of the asparagus spears at the point where the stem turns from white to green.
  2. Blanch the asparagus in a pot of salted boiling water for around 30-40 seconds (cooking time depends on the size of the asparagus - no longer than a minute needed). Remove the asparagus from the water.
  3. Slice the asparagus spears in half lengthways and place face-down on a grill pan.
  4. Once the asparagus is lightly grilled and brown, place slices of Taleggio cheese over the top of the spears. Cook until the cheese has melted over the asparagus.
  5. Season with plenty of fresh cracked black pepper and serve hot.


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