Best Asparagus Blue Cheese Tomatoes Recipes

BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN

Steps:

• Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
• Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
• Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
• Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

SPRING ASPARAGUS

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

ROASTED ASPARAGUS W/ BLUE CHEESE & TOASTED WALNUTS

Steps:

• Preheat oven to 425.
• Trim and wash asparagus then arrange in a shallow roasting pan.
• Drizzle olive oil over asparagus and sprinkle with salt and pepper.
• Toss asparagus to evenly coat.
• Roast in oven for 10-12 minutes.
• Remove from oven and immediately sprinkle with blue cheese, then top with walnuts.

BLUE CHEESE & ASPARAGUS SALAD

Steps:

• Fill a large bowl with ice water. Set aside.
• Bring large pot of salted water to a boil.
• Add asparagus and cook until crisp-tender.
• Drain asparagus and plunge into ice bath for 1 minute, then drain and set aside.
• Whisk together orange juice and olive oil.
• Toss asparagus, blue cheese and oranges together and drizzle over dressing.
• Toss gently and sprinkle with salt to taste.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

ASPARAGUS WITH BLUE CHEESE SAUCE

Steps:

• In a small saucepan, steam asparagus for 13-15 minutes or until crisp-tender.
• Meanwhile, in a small saucepan, whisk cream cheese, milk and salt over low heat until smooth.
• Stir in blue cheese and heat through.
• Top asparagus with sauce.

ASPARAGUS, MUSHROOM AND TOMATO BAKE WITH SEASONED CHEESE SAUCE

Steps:

• Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup).
• Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them.
• Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point.
• Bake the mushrooms and asparagus in the oven for about 15-20 minutes.
• Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes.
• Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness.
• For the sauce:
• Pour the milk into a medium sized saucepan.
• Make an 'ornament' with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your 'ornament' to the milk in the saucepan.
• Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step.
• In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly.
• Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added.
• For a stronger flavor in your sauce you can add the onion from the milk mixture at this point.
• Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn't burn on the bottom.
• Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat.
• Stir in the cream (if using) to give a silky texture to the sauce. You don't have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further.
• Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing.
• Drizzle the Cheese Sauce over top of the baked vegetables and serve.

ASPARAGUS, BLUE CHEESE & TOMATOES RECIPE - (4.7/5)

Steps:

• Wash and dry asparagus. Drizzle with olive oil and salt and pepper and roast for 10 minutes at 400. Put on platter, squeeze half to whole lemon over (depending on taste). Sprinkle with cheese crumbles and tomatoes and a little more olive oil if desired. Serve with slices of toasty french bread!