6 oz blue cheese, w/o rind & crum
3 tbsp walnuts, chopped
3 tbsp chopped green onions, (scall
2 tbsp chopped parsley
1 1/2 tsp grated lemon zest
2 1/2 lb asparagus
1 salt
A Recipe for
Asparagus With Blue Cheese & Walnut Relish
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Food Tip |
This Recipe for Asparagus With Blue Cheese & Walnut Relish is one of thousands in the Recipes-to-go Cheese Cookbook.
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
If you enjoy this Asparagus With Blue Cheese & Walnut Relish Recipe - you should enjoy the recipe collections you can find on the websites below:
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
This is a recipe for Asparagus With Blue Cheese & Walnut Relish from the recipe cookbook of Recipes-to-go (Cheese)
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
He who eats alone chokes alone. |
| Proverb |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Recipe by: "Marien, Stacey" <maris.ils@MHS.UNC.EDU> * such as
Roquefort or Danish Blue ** including 2 inches of green stems
Place blue cheese, walnuts, onions, parsley and lemon zest in a bowl
and mix well. (Blue cheese relish can be made 1 day ahead. 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 water and add the asparagus.
Simmer until just tender, 3-5 minutes. Remove asparagus and drain
well. Taste 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.
Serves: 1
Asparagus With Blue Cheese & Walnut Relish Recipe brought to you by Recipes To-Go