Asiago Cream Sauce
Asiago Cream Sauce is a rich, velvety blend of heavy cream, butter, and garlic, enhanced by the bold, nutty flavor of Asiago cheese. Perfect for pasta, chicken, or vegetables, this creamy sauce delivers a smooth texture with a hint of savory depth, making any dish irresistibly indulgent.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Sauce
Cuisine American
Servings 4
Calories 320 kcal
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Asiago cheese
- ½ cup whole milk adjust for desired consistency
- ½ teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning optional
- Fresh parsley or basil chopped (optional, for garnish)
Melt the butter and olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Pour in the heavy cream and whole milk, stirring continuously. Allow the mixture to warm up without boiling.
Gradually add the grated Asiago cheese, stirring constantly, until it melts smoothly into the sauce. If needed, adjust the consistency by adding more milk.
Stir in salt, black pepper, and Italian seasoning (if using). Let the sauce simmer gently for 2-3 minutes, allowing flavors to meld.
Remove from heat and garnish with freshly chopped parsley or basil for a vibrant touch.
Keyword Asiago Cream Sauce, Seafood Recipe