Asparagus With Blue Cheese
 
recipe by: jeff smith 
serving size: 4 
categories: vegetables, side dish, asparagus 
 
1 lb.  asparagus; cleaned
2 tsp  red wine vinegar
2 Tbsp  olive oil
2 Tbsp  chives; minced
4 Tbsp  blue cheese; crumbled
  freshlyground 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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-- 
(ID: 1846) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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