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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Partain Estate in Dallas, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Snap ends off asparagus spears.
  2. Fill medium skillet with 1 inch water and bring to a boil.
  3. Add asparagus in single layer and cook 10 minutes.
  4. Drain well and arrange on a serving plate.
  5. Stir together vinegar and oil in small bowl.
  6. Add blue cheese and chives and mix well the pour over hot asparagus.
  7. Season with white pepper.
  8. Set aside until tepid then serve.
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