Balsamic Asparagus with Blue Cheese

by Brennans Market Admin

Serving Size: Serves 4


1 pound asparagus, woody ends removed

2 teaspoons Extra Virgin Olive Oil

1 shallot, thinly sliced

1 teaspoon black peppercorns

1 bay leaf

2 Tablespoons butter, cut into small pieces

1/2 cup Wine Country Kitchens Balsamic Vinegar

1/3 cup (2 oz) Blue Cheese, Crumbled

Adapted From: Adapted from the Blue Cheese Course

The hearty flavors of this side dish complement red meat dishes, especially grilled steak.

Grill or steam asparagus until tender crisp. Saute shallot and peppercorns in olive oil until shallot is soft. Add bay leaf and balsamic vinegar and cook until sauce is reduced by half.

Strain the sauce. Whisk in blue cheese and butter until melted. Serve warm drizzled over the asparagus.