Asparagus With Blue Cheese And Walnut Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Danish | Cheese, Vegetables | 1 | Servings |
INGREDIENTS
| 6 | oz | Blue Cheese, w/o rind & |
| Crumbled | ||
| 3 | T | Walnuts, chopped |
| 3 | T | Chopped Green Onions |
| scallions** | ||
| 2 | T | Chopped Parsley |
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 337
Calories From Fat: 141
Total Fat: 16.9g
Cholesterol: 0mg
Sodium: 3524.1mg
Potassium: 2234.6mg
Carbohydrates: 35.7g
Fiber: 14.7g
Sugar: 1.9g
Protein: 25g