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Asiago Cream Sauce

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
Cook Time 15 minutes
Total Time 25 minutes
Course Sauce
Cuisine American
Servings 4
Calories 320 kcal

Equipment

  • Medium-sized saucepan
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Grater (for the Asiago cheese)

Ingredients
  

  • 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)

Instructions
 

  • 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