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
Course: SideCuisine: American6
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
