Blue cheese asparagus
10
10
6
No
Ingredients
- 454 g (1 pound) of asparagus
- 125 ml (1/2 cup) of natural yogurt
- 125 ml (1/2 cup) of buttermilk
- 1 crushed garlic clove
- 10 ml (2 teaspoons) of Dijon mustard
- 40 g (1/4 cup) of chopped walnuts
- 55 g (2 oz) of crumbled Blue cheese, up to your choice
- Salt and pepper
For the vinaigrette:
- Whip yogurt with buttermilk, garlic, mustard, salt and pepper. Lay asparagus in a serving plate. Pour the vinaigrette, spray blue cheese and nuts.
Preparation
Side-by-side mode
- Cook asparagus with steam or in boiling water till it tenders. After cooking, refresh in icy water to stop cooking. Drain.
For the vinaigrette:
- Whip yogurt with buttermilk, garlic, mustard, salt and pepper. Lay asparagus in a serving plate. Pour the vinaigrette, spray blue cheese and nuts.
