Wednesday, August 13, 2008

Asparagus with Blue Cheese

1 lb asparagus
2 t red wine vinegar
2 T olive oil
2 T chives, minced
4 T Blue cheese, crumbled
freshly ground white pepper

Snap ends off asparagus spears.  Fill medium skillet with 1 inch water and bring to a boil.  Add asparagus in single layer and cook until tender.  Drain well and arrange on a serving plate.  Stir together vinegar and oil in a small 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.  

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