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.
- 10 large asparagus spears
- 200 g Taleggio cheese
- black pepper, to taste
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.
- Trim the base of the asparagus spears at the point where the stem turns from white to green.
- 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.
- Slice the asparagus spears in half lengthways and place face-down on a grill pan.
- 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.
- Season with plenty of fresh cracked black pepper and serve hot.
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