Asparagus with Blue Cheese
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
|
|
| 2 | teaspoons |
red wine vinegar
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
chives
minced |
|
| 4 | tablespoons |
blue cheese
crumbled |
|
| 1 | x |
white pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
chives
minced |
|
| 6E+1 | ml |
blue cheese
crumbled |
|
| 1 | x |
white pepper
freshly ground |
*
|
Directions
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 sm 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.
