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Asparagus with blue cheese and walnut relish
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| Artist: |
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| Categories: |
Appetizers, Asparagus, Cheese, Cheese & Eggs, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 6
| oz | Blue cheese, w/o rind & crum | | 3
| tbsp | Walnuts, chopped | | 3
| tbsp | Chopped green onions, (scall | | 2
| tbsp | Chopped parsley | | 1 1/2
| tsp | Grated lemon zest | | 2 1/2
| lbs | Asparagus | | | Salt |
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Procedures:
| 1 | (blue cheese relish can be made 1 day ahead. | | 2 | Cover and refrigerate. | | 3 | Bring to room temperature 30 minutes before serving). | | 4 | To prepare asparagus, cut off and discard tough, woody ends of stalks. | | 5 | Bring enough water to cover asparagus to boil in a large deep saucepan or skillet. | | 6 | Lightly salt water and add the asparagus. | | 7 | Simmer until just tender, 3-5 minutes. | | 8 | Remove asparagus and drain well. | | 9 | Taste and season with more salt if needed. | | 10 | To serve, arrange asparagus on heated platter or in a shallow serving bowl. | | 11 | Top with blue cheese relish. serve hot |
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