HealthNotes

Asparagus with Blue Cheese and Pine Nuts

• From: California Asparagus Commission

Ingredients

• 1- 1/2 Tbs red or white wine vinegar

• 1- 1/2 tsp finely chopped shallot

• salt as needed

• 1/8 tsp freshly ground pepper

• 2 Tbs olive oil

• 1- 1/2 lb asparagus, trimmed

• 3 oz firm blue cheese, chilled

• 3 Tbs pine nuts, toasted

This simple yet elegant side dish blends asparagus with blue cheese to wow your pallette.

Directions

• To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil; reserve.
• Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
• To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of a shredder. Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.