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Asparagus With Blue Cheese Vinaigrette And Pine Nuts

Recipe By: Everyday Gourmet

Serving Size: 6

1 1/2 Tablespoons Red Wine Vinegar -- Or White
1 1/2 Teaspoons Shallot -- Finely Chopped
1 Tablespoon Salt Plus 1/8 Teaspoon -- Divided
2 Tablespoons Olive Oil
1 1/2 Pounds Fresh Asparagus -- Trimmed
3 Ounces Blue Cheese -- Firm, Chilled
3 Tablespoons Pine Nuts -- Toasted

To make vinaigrette, , mix vinegar, shallot, 1/8 Teaspoon salt, and
pepper. Whisk in oil; reserve
T blanch asparagus, in a frying pan large enough to hold asparagus in
one layer, bring approximately 3 inches of water to a boil. Stir in 1
tablespoon salt. Add asparagus. Cook at medium boil until fork
tender, about 2 minutes, depending on thickness. Drain on paper
towel; cool.

(Recipe can be made ahead to this point. Refrigerate vinaigrette and
cooled asparagus, tightly sealed, if serving more than 2 hours later.
Return to room temp before continuing.)

To assemble, arrange asparagus on a platter; drizzle with
vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto
a piece o waxed paper, using the small holes of a shredder. Evenly
sprinkle shredded cheese over asparagus; scatter pine nuts over
cheese.

According to MC - 3.9g carbs, 1.5g fiber

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