- 1 pound fresh asparagus, trimmed
- 1/4 cup crumbled blue cheese
- 2 tablespoons minced fresh chives
- 4 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 1/8 teaspoon white pepper
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
- In a small bowl, combine the cheese, chives, oil, vinegar and pepper. Transfer asparagus to an ungreased 15-in. x 10-in. x 1-in. baking pan; top with cheese mixture. Bake, uncovered, at 375° for 4-5 minutes or until cheese just begins to melt. Yield: 4 servings.
Originally published as Asparagus with Blue Cheese in Country Woman April/May 2010, p33
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