3 tbsp chopped green onions (including 2 inches of green stems)
2 tbsp chopped parsley
2 1/2 teaspoons grated lemon zest
2 1/2 pounds Asparagus
Salt
Instructions
Place blue cheese, walnuts, onions, parsley and lemon zest in a bowl and mix well. Cover and refrigerate. Bring to room temperature 30 minutes before serving.
To prepare asparagus, cut off and discard tough, woody ends of stalks. Bring enough water to cover asparagus to boil in a large deep saucepan or skillet. Lightly salt wat and add the asparagus. Simmer until just tender, 3 to 5 miutes. Remove asparagus and drain well. Tast and season with more salt if needed.
To serve, arrange asparagus on heated platter or in a shallow serving bowl. Top with blue cheese relish. Serve hot.
Serving
Suggestions
Use Roquefort or Danish blue crumbles for the cheese.
Originally Submitted
3/5/2012
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