I always despised calves liver! The sight of it made me gag, touching it made me shiver with revulsion and the thought of eating it….well, let’s not even go there. Then, not long ago, I was out in a restaurant when a sublime aroma wafted through the dining room as the server carried a plate by our table. I asked her what it was:  liver and onions!

I was stunned. How could THAT smell good to me? I asked her if I could try a sample. I could barely believe I was putting it in my mouth! O. M. G. My taste buds didn’t know what to do with themselves! The point is, I had changed. This dish could show you that you have changed, too.

 

INGREDIENTS

1 lb. (about 1 bunch) asparagus, small/medium thickness

1 cup heavy whipping cream

1 Tbsp. Italian seasoning

Salt, to taste

Fresh cracked black pepper, to taste

½ cup freshly-grated Asiago cheese

1 cup shredded mozzarella cheese

 

INSTRUCTIONS

Preheat the oven to 400 and lightly grease a 1.5-2 quart baking pan. (8×8 baking pan should work too.)

Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly.

In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese.

Pour heavy cream mixture all over the asparagus.

Spread mozzarella cheese over the top.

Bake for 18-20 minutes. (This is a good amount of time for small- to medium-thicknesses of asparagus.)

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Quick Tip:  If you want the melted cheese on top to be a bit caramelized, place the baking pan under the broiler for a minute or two after you back it. Watch it so that it doesn’t burn.

Recipe courtesy of Lyuba at Will Cook For Smiles, image courtesy of keyingredient.com