| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
Danish |
Cheese, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Blue Cheese — w/o rind & |
|
|
Crumbled |
| 3 |
tb |
Walnuts — chopped |
| 3 |
tb |
Chopped Green Onions — |
|
|
(scallions)** |
| 2 |
tb |
Chopped Parsley |
| 1 1/2 |
ts |
Grated Lemon Zest |
| 2 1/2 |
lb |
Asparagus |
|
|
Salt |
INSTRUCTIONS
* such as Roquefort or Danish Blue ** including 2 inches of green stems
Place blue cheese, walnuts, onions, parsley and lemon zest in a bowl and
mix well. (Blue cheese relish can be made 1 day ahead. Cover and
refrigerate. Bring to room temperature 30 minutes before serving.) To
prepare asparagus, cut off and discard tough, woody ends of stalks. Bring
enough water to cover asparagus to boil in a large deep saucepan or
skillet. Lightly salt water and add the asparagus. Simmer until just
tender, 3-5 minutes. Remove asparagus and drain well. Taste and season
with more salt if needed.
To serve, arrange asparagus on heated platter or in a shallow serving bowl.
Top with blue cheese relish. Serve hot.
Recipe By : "Marien, Stacey" <maris.ils@MHS.UNC.EDU>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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