California Asparagus with Blue Cheese and Pine Nuts
Courtesy of California Asparagus Commission 6 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 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.
Nutrition:
Calories: 130; Calories From Fat: 100; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 5mg; Total Carbs: 5g; Fiber: 1g; Protein: 5g; Sodium: 240mg;