ingredients required for this recipie :

1 1/2 pounds asparagus, ends trimmed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves minced garlic
1/2 cup heavy cream
Gray salt and freshly ground black pepper
1/4 pound Cambozola cheese, broken into pieces
1 teaspoon finely chopped thyme leaves
1/2 loaf day-old bread, cut into cubes

Cooking Recipe:

Fill a deep frying pan halfway full with water and bring to a boil. Add asparagus to the boiling water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) and add salt and olive oil; boil for 6 minutes. Remove asparagus to a sheet pan or plate to cool, and place in the refrigerator (also known as the fridge) for 5 to 10 minutes. Then chop into bite-size pieces, perfect for dipping.

Melt butter in a skillet over medium heat. Add garlic and saute for about 1 minute. Add cream and simmer until reduced by half. Season with salt and pepper. Add cheese, bit by bit, whisking as you go. As 1 piece melts, add another, until no cheese remains. Then add thyme and stir to combine. Serve with cubes of day-old bread and the cooled asparagus pieces.