Few vegetable seasons draw as much excitement as that of the asparagus.
From February to June (with a peak in April), restaurants and foodies clamor to make the most of this delicious spring vegetable, low in calories and sodium and packed with a variety of nutrients, including an impressive 5 grams of protein per cup. Eaten fresh, grilled, sautéed, baked, pickled and more, the asparagus is both versatile and beneficial to the body.
Asparagus with Blue Cheese and Pine Nuts
6
servingsThis simple yet elegant side dish blends asparagus with blue cheese to wow your palate.
Ingredients
- 1½ tablespoons
red or white wine vinegar
- 1½ teaspoons
finely chopped shallot
salt as needed
- ⅛ teaspoon
freshly ground pepper
- 2 tablespoons
olive oil
- 1½ lbs.
asparagus, trimmed
- 3 oz.
firm blue cheese, chilled
- 3 tablespoons
pine nuts, toasted
Directions
To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil and set aside.
Blanche 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, then add asparagus. Cook at a medium boil until fork tender (about 3 minutes). Drain on paper towel and cool.
To assemble, arrange asparagus on a platter, then drizzle with vinaigrette. Roll spears to coat with vinaigrette.
Shred cheese onto a piece of wax paper using the small holes of a shredder. Evenly sprinkle shredded cheese over asparagus, then scatter pine nuts over cheese.
Nutrition Facts (per serving):
- Calories—130 | Total Fat—11g | Saturated Fat—4g | Sodium—240mg | Carbohydrate—5g | Dietary Fiber—1g | Sugar—0g | Protein—5g
Facts about Asparagus
Cooking Tip:
Use waterless cooking methods (roasting, grilling, or stir-frying) to get the most out of the nutrients and antioxidants in asparagus.
Nutrition Breakdown per 1 Cup of Cooked Asparagus
- 32 Calories
- 5 Grams of Protein
- 180% Daily Value of Vitamin K
- 60% Daily Value of Folate
- 29% Daily Value of Vitamin A
