This luscious trio of tastes is as good as it reads on the appetizer menu – a real order magnet!
Makes 12 servings
2 1/2 tablespoons (1 1/2 ounces) red or white wine vinegar
1 tablespoon finely chopped shallot
salt to taste
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons (1 1/2 ounces) olive oil
36 each (about 2 1/2 pounds) extra-large fresh California asparagus, trimmed, then blanched
3/4 cup (3 ounces) firm blue cheese, chilled
3/4 cup pine nuts, toasted
Whisk together vinegar, shallot, salt, and pepper; whisk in olive oil, reserve.
Shred cheese, reserve in refrigerator.
Per Order:
Arrange 3 asparagus spears on a serving plate; sprinkle with 1 tablespoon cheese and 1 tablespoon pine nuts.