Pan-Fried Asparagus with Gorgonzola and Pine Nuts (Video)

Asparagus Gorgonzola and Pine Nut Stir Fry is amazing and this delicious asparagus recipe is quick and easy to make! And those who like asparagus and Gorgonzola cheese will love this as a low carb side dish .

Pin on pan-fried asparagus to try later.

the first time i made this Fried food Asparagus with gorgonzola and pine nuts,I Kalyn’s Kitchen Facebook Page It tasted one of the best I’ve ever had. After all these years, this is still one of my favorite ways to cook asparagus. It’s prime time, so this Friday’s favorite picks will remind you of this favorite asparagus recipe!

If you love these ingredients, you can’t go wrong with a wonderful asparagus skillet covered in creamy melted gorgonzola and pine nuts!

What are the ingredients needed for this recipe?

(THIS IS A LIST OF INGREDIENTS ONLY. SCROLL DOWN TO SEE THE FULL PRINTABLE RECIPES OR JUMP TO RECIPE LINK AT THE TOP OF THE PAGE TO GO DIRECTLY TO THE FULL RECIPES.) increase.)

fresh asparagus
Olive oil (affiliate link)
large clove of garlic
crushed gorgonzola
Pine nut (affiliate link)
Season with salt and freshly ground black pepper

What kind of frying pan should I use for asparagus?

You can pan asparagus in any large skillet, but you’ll get the best results with a skillet large enough to cook the asparagus in one layer.

What if you’re not a fan of Gorgonzola cheese?

Not everyone enjoys the spiciness of Gorgonzola cheese. .

What vegetables can be used instead of asparagus?

Apologies to the asparagus haters for the abundance of asparagus recipes that spring every year! If you’re one of those people who aren’t big fans of asparagus, I think this recipe with thin green beans available at Costco will be divine. Beans don’t take long.

Want more low carb asparagus recipes?

If you’re an asparagus lover like me, you might want to check out my low-carb and keto asparagus recipes to see more of my favorites. fun!

To make pan-fried asparagus with gorgonzola and pine nuts:

(This is just a summary of the recipe steps. Scroll down for the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. increase.)

I usually don’t buy crushed gorgonzola because it doesn’t last long in the fridge. If you have a block of Gorgonzola, make sure it’s chilled before crumbling.
Toast the pine nuts in a small dry skillet for 1-2 minutes.
Cut off the tough parts of the asparagus and cut diagonally into 2cm lengths.
Heat the oil in a large pan, add the garlic, and sauté until the garlic is fragrant.
Discard garlic, add asparagus, and sauté in skillet for 5 to 7 minutes or until asparagus is just tender and slightly browned.
The gorgonzola will melt while the asparagus is still inside, but it will look prettier if you put the gorgonzola on top of the piping hot asparagus.
Sprinkle with pine nuts and season with a pinch of salt and freshly ground black pepper to taste!

More cool ideas with asparagus:

material

1 pound of fresh asparagus

1 teaspoon olive oil (more depending on pan)

4 cloves of garlic

1/2 cup crushed Gorgonzola (see note)

2 T toasted pine nuts

Season with salt and freshly ground black pepper (see note)

procedure

Crush the gorgonzola to desired amount, or measure the amount if the gorgonzola has been crushed beforehand.
Place a small frying pan on the burner and set it to high heat.
Add the pine nuts to a dry skillet and toast, shaking well, for 1 to 2 minutes or until browned.
Remove from pan to avoid burning. (If you’re confident about cooking two things at once, you can toast the pine nuts while cooking the asparagus.
Snap one of the asparagus to see where you cut off the hard end, trim all the asparagus to that length, and cut diagonally to about 2 inches long.
Heat the olive oil in a large frying pan over medium heat, add the garlic, and sauté until the garlic is fragrant, about 1 minute. (Don’t let it brown, or the oil will taste bitter rather than garlicky.)
Remove the pan from the heat, remove the garlic and discard.
Return the skillet to the heat, add the asparagus, and flip the asparagus several times in the skillet for about 5-7 minutes, until the asparagus is just barely softened and slightly browned.
Timing depends entirely on how hot your stove burner is. Get a fork and try one when you think you’re done.
Once the asparagus is cooked, immediately add the asparagus and crush the gorgonzola. (I used to crumble the gorgonzola over the asparagus, but it turned out to be a bit mushy, so I waited until I served it on the plate.)
Sprinkle with pine nuts.
Season with salt and freshly ground black pepper, if desired.
while it’s hot.

Note

Adjust the amount of Gorgonzola according to your taste!I added a little pepper, but not much salt.

This recipe was created by Kalyn taking inspiration from many other asparagus recipes.

Nutrition Facts Table:

yield:

Four

Serving size:

1

Amount Per Serving:
calorie: 149Total Fat: 11gsaturated fat: 4gTrans fat: 0gUnsaturated fat: 7gcholesterol: 13mgsodium: 355mgcarbohydrates: 7gfiber: 3gsugar: 2gprotein: 7g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Pan-fried asparagus with gorgonzola and pine nuts is a good side dish for low-glycemic or low-carb diets, including all stages of the South Beach diet. Gorgonzola and pine nuts are both high in fat, so be careful if you’re following South Beach strictly.

Find more recipes like this:
Find more recipes like this with asparagus recipes or side dishes. Use the diet type index to find recipes that are suitable for specific meal plans.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube To see all the good recipes I’m sharing there.

Memories and historical notes for this recipe:
This recipe was first posted as part of an asparagus aspiration on a no longer online blog called Seriously Good, sponsored by blogger Kevin Weeks. I dedicate this recipe to his memory. His insight and culinary expertise was something he freely shared with many and I will miss him. The recipe was last updated with more information in 2023.