Asparagus, Beets and Bleu Cheese
"from cdkitchen.com"
- Ready In:
- 18mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 1⁄2 lbs asparagus
- 1 (14 ounce) can beets, sliced into match stick cuts
- 1 tablespoon beet juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 4 ounces blue cheese
- 2 ounces pecans, chopped
directions
- Trim the asparagus, peel each stem and cook in boiling water just until it's firm to the bite, 2-3 minutes.
- Drain and chill in cold running water.
- Arrange the cold asparagus spears on a serving platter and pile the sliced beets on that.
- Mix the oil, beet juice and vinegar in a bowl and drizzle over the beets and asparagus.
- Garnish with some crumbled bleu cheese and a dusting of the chopped pecans. Serve right away.
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RECIPE SUBMITTED BY
I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there.
Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me!
Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.
