California Asparagus with Blue Cheese and Pine Nuts
Recipe courtesy of California Asparagus Commission.
1 1/2 tablespoons red or white wine vinegar
1 1/2 teaspoons finely chopped shallot
Salt, as needed
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
1 1/2 pounds California asparagus, trimmed
3 ounces firm blue cheese, chilled
3 tablespoon pine nuts, toasted
- To Make Vinaigrette: Mix vinegar, shallot, 1/8 teaspoon salt and pepper. Whisk in oil; reserve.
- Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3-inch of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
- Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
- To Assemble: Arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred blue cheese onto a piece of wax paper, using the small holes of a shredder. Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 130; Calories From Fat: 100; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 5mg; Total Carbs: 5g; Fiber: 1g; Protein: 5g; Sodium: 240mg.
Recipe and photograph courtesy of California Asparagus Commission.