From lottery75115@yahoo.com Fri Jul 29 10:29:30 2005 Date: Fri, 29 Jul 2005 03:52:11 +0000 (UTC) From: lottery75115 Newsgroups: rec.food.recipes Subject: Asparagus With Blue Cheese Followup-To: rec.food.cooking, rec.food.recipes Asparagus With Blue Cheese Recipe By: Jeff Smith Serving Size: 4 Categories: Vegetables, Side Dish, Asparagus 1 pound Asparagus; cleaned 2 teaspoons Red wine vinegar 2 tablespoon Olive oil 2 tablespoon Chives; minced 4 tablespoon Blue cheese; crumbled Freshly-ground white pepper; to taste 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 small 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. Recipe Source:THE FRUGAL GOURMET by Jeff Smith The Springfield Union-News Recipe_USA_Group@yahoogroups.com contact Recipe_USA_Group-owner@yahoogroups.com -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/