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Ingredients
- 6 ounce Blue Cheese -- w/o rind & Crumbled
- 3 Tbsp. Walnuts -- minced
- 3 Tbsp. Minced Green Onions -- (scallions)**
- 2 Tbsp. Minced Parsley
- 1 1/2 tsp Grated Lemon Zest
- 2 1/2 lb Asparagus Salt
Directions
- * Such as Roquefort or possibly 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 chill. Bring to room temperature 30 min before serving.) To prepare asparagus, cut off and throw away tough, woody ends of stalks. Bring sufficient water to cover asparagus to boil in a large deep saucepan or possibly skillet. Lightly salt water and add in the asparagus. Simmer till just tender, 3-5 min. Remove asparagus and drain well. Taste and season with more salt if needed.
- To serve, arrange asparagus on heated platter or possibly in a shallow serving bowl.
- Top with blue cheese relish. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 37g | |
| Calories 74 | |
| Calories from Fat 55 | 74% |
| Total Fat 6.54g | 8% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 136mg | 4% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.85g | 1% |
| Protein 2.08g | 3% |
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