recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
- 12 stalks fresh asparagus
1/2 stick (4 tablespoons) butter
1/2 pint heavy cream
2 teaspoons freshly ground pepper
salt to taste
5oz (or so) gorgonzola cheese
1 package penne pasta (ridged tubes, cut at
the water for the pasta.
off the bottoms of the asparagus, wash the stalks
and scrape the scales (if desired). Cut into
1 inch pieces.
gorgonzola into small chunks.
the water boils, add the pasta.
a separate small pot or in a vegetable steamer,
steam asparagus until just tender (6 - 8 minutes).
the butter in a medium-sized pan. Add cream,
black pepper and salt. Cook, stirring, until
the sauce heats through and starts to thicken.
most of the gorgonzola (reserving some to add
at the last minute), and continue stirring.
the pasta is al dente (firm, not tough, but
not completely soft), drain and add it and the
asparagus to the sauce. Stir, making sure pasta
is coated and cook gently until the sauce has
absorbed into the pasta somewhat.
the reserved gorgonzola and stir through before