6 oz blue cheese; w/o rind & crum
3 tablespoon walnuts; chopped
3 tablespoon chopped green onions; (scall
2 tablespoon chopped parsley
1 1/2 teaspoon grated lemon zest
2 1/2 lb asparagus
1 salt
Recipe by: "Marien, Stacey" * such as Roquefort or Danish Blue ** including 2 inches of green stems
Place blue cheese, walnuts, onions, parsley and lemon zest in a bowl and mix well. (Blue cheese relish can be made 1 day ahead. Cover and refrigerate. Bring to room temperature 30 minutes before serving.) To prepare asparagus, cut off and discard tough, woody ends of stalks. Bring enough water to cover asparagus to boil in a large deep saucepan or skillet. Lightly salt water and add the asparagus. Simmer until just tender, 3-5 minutes. Remove asparagus and drain well. Taste and season with more salt if needed.
To serve, arrange asparagus on heated platter or in a shallow serving bowl. Top with blue cheese relish. Serve hot.
