Asparagus With Blue Cheese
Recipe By: Jeff Smith
Serving Size: 4
Categories: Vegetables, Side Dish, Asparagus
1 pound Asparagus; cleaned
2 teaspoons Red wine vinegar
2 tablespoon Olive oil
2 tablespoon Chives; minced
4 tablespoon Blue cheese; crumbled
Freshly-ground white pepper; to taste
Snap ends off asparagus spears. Fill medium skillet with 1-inch
water and bring to a boil. Add asparagus in single layer and cook 8
to 10 minutes or until tender. Drain well and arrange on a serving
plate. Stir together vinegar and oil in small bowl. Add blue cheese
and chives and mix well. Pour over hot asparagus. Season to taste
with plenty of white pepper. Set aside until tepid, then serve.
Hint on cleaning asparagus: Hold the bottom end of the stem in one
hand and gently bend the stalk with the other. The stalk will break
where it is tender, thus giving you a piece of asparagus that is
entirely edible. With a little practice you will know exactly where
to break the vegetable. Save the broken-off ends for soups. Slice
and add to soup stock, then drain and discard the coarse stalks before
serving.
Recipe Source:THE FRUGAL GOURMET by Jeff Smith
The Springfield Union-News
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