1 pound asparagus
Olive or vegetable oil for brushing
Salt and pepper to taste

Camembert Sauce:
1 tablespoon butter
1/4 cup dry white wine or chicken broth
1 tablespoon cornstarch
1/2 cup light cream or half-and-half
1 tablespoon chopped fresh chives
4 ounces camembert or brie cheese, rind removed, cheese diced
Salt and pepper to taste


1. Prepare Asparagus: Prepare outdoor grill with coals 5 inches from heat source or preheat broiler. Break off woody stems of asparagus (the bottom 1/2 to 1 inch of stems) and discard. Arrange asparagus on a lightly oiled grill tray or a broiler pan. Brush with olive oil; season with salt and pepper. Grill or broil for 4 to 6 minutes, turning once, until soft and slightly charred. Transfer asparagus to a warm platter; cover, keep warm while preparing sauce.
2. Prepare Camembert Sauce: In a medium skillet over medium heat, melt the butter until it begins to brown. In a small bowl, stir together wine and cornstarch; stir into skillet and bring mixture to a boil. Reduce heat and stir in light cream and chives; cook and stir for 2 minutes. Stir in the cheese until it melts. Serve sauce over asparagus.

Recipe Courtesy of Freida's, The Specialty Produce People.

Cut thin slices from all sides of camembert to remove the white rind. The original recipe called for purple asparagus, but you could also use green or white.

Grilled Asparagus With Camembert Sauce
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