Many years ago, for a milestone birthday, Eric took me to a chocolate festival in Kohler, Wisconsin. We stayed at the 5-star hotel where the event was held and spent a few hours eating everything chocolate! It was amazing! Later that evening, we wandered into the piano bar, looking for a light dinner and a glass of wine. We ordered the cheese plate which had a variety of cheeses, including a blue cheese. 15+ years later, Eric still talks about the creamy deliciousness of that particular brand of buttermilk blue cheese. He is a huge fan of blue cheese, and Roth Buttermilk Blue is his favorite one. Now that we live in an area where we can buy this brand in the local grocery store, we are adding it to every dish we possibly can.
Spring asparagus is complemented with the addition of tomato, toasted almonds and blue cheese in this dish. A light dressing over it all enhances it with a touch of acidity & sweetness. Asparagus never tasted so good!
Asparagus with Tomatoes, Almonds, and Blue Cheese
Asparagus with Tomatoes, Almonds, and Blue Cheese (adapted from tasteofhome.com) Total Time Required: 25 minutes, Makes 6 – 8 servings
Ingredients:
- 1-1/2 pounds fresh asparagus, trimmed
- 2 small tomatoes, cut into wedges
- 3 tablespoons cider vinegar
- 3/4 teaspoon Worcestershire sauce
- 1/4 cup sugar
- 1 tablespoon grated onion
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/3 cup olive oil
- 1/3 cup sliced almonds, toasted
- 1/3 cup crumbled blue cheese
Directions:
To toast the nuts, place them on a shallow pan in a 350°F oven for 5-10 minutes until lightly browned or cook them in a dry skillet over low heat until lightly browned, stirring occasionally.
Toast the almonds.
Steam the asparagus until they are crisp-tender, about 3-5 minutes.
Steam the asparagus.
Drain the asparagus, cut them into 2-inch long pieces and place them in a large bowl. Add the tomatoes to the bowl and cover it to keep the veggies warm.
Add the tomatoes to the cooked asparagus.
Place vinegar, Worcestershire sauce, sugar, onion, salt, paprika, and oil in the cup of a wand blender. Process the vinaigrette until it is smooth. (Or whisk all the vinaigrette ingredients together by hand.)
Mix together the vinaigrette.
Add the vinaigrette to the bowl with the asparagus and tomatoes.
Add the vinaigrette to the veggies.
Top the dish with the almonds and blue cheese and gently stir it all together.
Add the almonds and cheese to the veggies & dressing.
Lots of flavor here!
Serve immediately.
We’ll be eating this all summer! ~Linda
Asparagus with Tomatoes, Almonds, and Blue Cheese (adapted from tasteofhome.com) Total Time Required: 25 minutes, Makes 6 – 8 servings
Ingredients:
- 1-1/2 pounds fresh asparagus, trimmed
- 2 small tomatoes, cut into wedges
- 3 tablespoons cider vinegar
- 3/4 teaspoon Worcestershire sauce
- 1/4 cup sugar
- 1 tablespoon grated onion
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/3 cup olive oil
- 1/3 cup sliced almonds, toasted
- 1/3 cup crumbled blue cheese
Directions:
To toast the nuts, place them on a shallow pan in a 350°F oven for 5-10 minutes until lightly browned or cook them in a dry skillet over low heat until lightly browned, stirring occasionally.
Steam the asparagus until they are crisp-tender, about 3-5 minutes.
Drain the asparagus, cut them into 2-inch long pieces, and place them in a large bowl. Add the tomatoes to the bowl and cover it to keep the veggies warm.
Place vinegar, Worcestershire sauce, sugar, onion, salt, paprika, and oil in the cup of a wand blender. Process the vinaigrette until it is smooth. (Or whisk all the vinaigrette ingredients together by hand.) Add the vinaigrette to the bowl with the asparagus and tomatoes. Top the dish with the almonds and blue cheese, gently stir it all together, and serve immediately.