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Ingredientes
- 1 lb asparagus, cleaned
- 2 tsp red wine vinegar
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. chives, chopped
- 4 Tbsp. blue cheese, crumbled white pepper, freshly grnd
Direcciones
- Snap ends off asparagus spears. Fill medium skillet with 1-inch water and bring to a boil. Add in asparagus in single layer and cook 8 to 10 min or possibly till tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in sm bowl. Add in blue cheese and chives and mix well. Pour over warm asparagus. Season to taste with plenty of white pepper. Set aside till 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 which 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 in to soup stock, then drain and throw away the coarse stalks before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 82 | 80% |
| Total Fat 9.25g | 12% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 119mg | 5% |
| Potassium 152mg | 4% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.24g | 1% |
| Protein 3.18g | 5% |
