Asparagus With Blue Cheese
1 pound asparagus, cleaned, tough ends trimmed
2 teaspoons red wine vinegar
2 tablespoons olive oil
2 tablespoons chives, minced
4 tablespoons 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 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.