Servings: 4

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Grilled Purple Asparagus with Camembert Sauce


1 – 1½ pounds Frieda’s Purple Asparagus
Olive or vegetable oil
Salt and pepper to taste
4 ounces camembert or brie cheese
1 tablespoon butter
¼ cup dry white wine or chicken broth
1 tablespoon cornstarch
½ cup light cream or half ‘n half
1 tablespoon Frieda’s minced Fresh Chives


Arrange the asparagus on an oiled grill rack or a broiler pan. Brush with olive oil. Season with salt and pepper. Grill or broil for 4 to 6 minutes or until soft and slightly charred, turning once. Transfer to a warm platter.

Remove the rind form the Camembert and cut into chunks. Cook the butter in a medium skillet until it begins to brown. Stir a mixture of the wine and cornstarch into the skillet. Bring to a boil. Reduce the heat to low and stir in the cream and chives. Cook for 2 minutes, stirring frequently. Stir in the cheese and cook until it melts. Serve the sauce over the asparagus.