California Asparagus with Blue Cheese and Pine Nuts

Name: California Asparagus with Blue Cheese and Pine Nuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 Servings
Ingredients: 1-1/2 tablespoon red or white wine vinegar; 1-1/2 teaspoon finely chopped shallot salt as needed; 1/8 teaspoon freshly ground pepper; 2 tablespoons olive oil; 1-1/2 lb. California asparagus, trimmed; 3 oz. firm blue cheese, chilled; 3 tablespoons pine nuts, toasted

Author:
Publish date:: Mar 25, 2010

15minDuration
10minCook Time
5minPrep Time
6 ServingsServings

Ingredients

1-1/2 tablespoon red or white wine vinegar
1-1/2 teaspoon finely chopped shallot salt as needed
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
1-1/2 lb. California asparagus, trimmed
3 oz. firm blue cheese, chilled
3 tablespoons pine nuts, toasted

Preparation

1 To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil; reserve.
2 Blanch asparagus in a frying pan large enough to hold asparagus in one layer.
3 Bring approximately 3 inches 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.
4 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.
5 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.
6 Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.

Source: California Asparagus Commision