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Recipe Name: Asparagus With Blue Cheese Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Asparagus, cleaned
2 Teaspoon(s) Red wine vinegar
2 Tablespoon(s) Olive oil
2 Tablespoon(s) Chives, minced
4 Tablespoon(s) Blue Cheese, Crumbled
White pepper, freshly ground
Snap ends off asparagus spears. Fill medium skillet with 1-inch water
and bring to a boil. Add asparagus in single layer and cook 8 to 10
minutes or until tender. Drain well and arrange on a serving plate.
Stir together vinegar and oil in sm 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. Hint on cleaning
asparagus: Hold the bottom end of the stem in one hand and gently
bend the stalk with the other. The stalk will break where it is
tender, thus giving you a piece of asparagus that is entirely edible.
With a little practice you will know exactly where to break the
vegetable. Save the broken-off ends for soups. Slice and add to soup
stock, then drain and discard the coarse stalks before serving. By
Jeff Smith The Frugal Gourmet From the 10/02/1991 issue - The
Springfield Union-News Recipe posted by: Dan Ceppa Collection of
recipes from "Great Sysops of the World" from COOKFDN ops. File

Nutrition (calculated from recipe ingredients)
Calories: 103
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 5.3mg
Sodium: 421.3mg
Potassium: 218.8mg
Carbohydrates: 3.2g
Fiber: 1.2g
Sugar: <1g
Protein: 3.6g

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