California Asparagus with Blue Cheese and Pine Nuts
Courtesy of California Asparagus Commission 6 Servings • 10 Min. Prep Time • 10 Min. Cook TimeIngredients |
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1 1/2 Tbsp. red or white wine vinegar |
1 1/2 tsp. finely chopped shallot |
salt as needed |
1/8 tsp. freshly ground pepper |
2 Tbsp.olive oil |
1 1/2 lb. California asparagus, trimmed |
3 oz. firm blue cheese, chilled |
3 Tbsp. pine nuts, toasted |
Directions:
1. To make vinaigrette, mix vinegar, shallot, 1/8 tsp. salt, and pepper. Whisk in oil; reserve.
2. Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 in. of water to a boil. Stir in 1 Tbsp. salt. Add asparagus. Cook at a medium boil until fork tender, about 3 min., depending on thickness. Drain on paper towel; cool.
3. Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hr. later. Return to room temperature before continuing.
3. To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred 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.