HomeOur recipesAsparagus

Blue cheese asparagus

Author: Les Cultures de chez nous
Preparation 10
Baking 10
Portions 6
Freezing No


  • 454 gr (1 pounds) 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 gr (1/4 cup) of chopped walnuts
  • 55 gr (2 oz) of crumbled Blue cheese, up to your choice
  • Salt and pepper
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  • Cook asparagus with steam or in boiling water till it tenders. After cooking, refresh in icy water to stop cooking. Drain.
  • Vinaigrette:
  • Whip yogurt with buttermilk, garlic, mustard, salt and pepper. Lay asparagus in a serving plate. Pour the vinaigrette, spray blue cheese and nuts.

Chef's notes