Some of you have never preached on election since you were ordained. “These things,” you say, “are offensive.” And so you would rather offend God than offend man. But you reply, “These things will not be practical.” I do think that the climax of all man’s blasphemy is centered in that utterance. Tell me that God put a thing in the Bible that I am not to preach! You are finding fault with my God. But you say, “It will be dangerous.” What! God's truth dangerous? I should not like to stand in your shoes when you have to face your Maker on the Day of Judgment after such an utterance as that.

C.H. Spurgeon

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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