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Recipe for :

Penne with Asparagus in a Gorgonzola Cream Sauce

This 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.

Being 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.


10 - 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 an angle)

  • Boil the water for the pasta.
  • Snap off the bottoms of the asparagus, wash the stalks and scrape the scales (if desired). Cut into 1 inch pieces.
  • Chop gorgonzola into small chunks.
  • When the water boils, add the pasta.
  • In a separate small pot or in a vegetable steamer, steam asparagus until just tender (6 - 8 minutes).
  • Melt the butter in a medium-sized pan. Add cream, black pepper and salt. Cook, stirring, until the sauce heats through and starts to thicken.
  • Add most of the gorgonzola (reserving some to add at the last minute), and continue stirring.
  • When 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.
  • Add the reserved gorgonzola and stir through before serving.

Serves 4

Martin James