A delightful and creamy cheese sauce perfect for pasta, poultry, or vegetables.
Melt the butter in a large pan over medium heat.
Using unsalted butter allows you to control the saltiness of the sauce.
Add the minced garlic and sauté until fragrant, being careful not to brown it.
Keep the heat moderate to avoid burning the garlic, which can turn it bitter.
Pour in the heavy cream and stir to combine.
Use a whisk to ensure the cream is evenly mixed with the butter and garlic.
Add the parsley, black pepper, and salt, stirring to incorporate.
Taste the sauce and adjust the seasoning as needed.
Gradually add the asiago and provolone cheeses, stirring until melted and smooth.
Add the cheese slowly to prevent clumping and ensure a smooth sauce.
Remove the sauce from heat and let it rest for a minute before serving.
Letting the sauce rest allows the flavors to meld together.
Serve the sauce over your favorite pasta, poultry, or vegetables.
Garnish with additional parsley for a fresh and vibrant presentation.
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