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Asparagus with Blue Cheese and Pine Nuts

Asparagus with Blue Cheese and Pine Nuts: Main Image

Quick Facts

Servings: 6
Cook Time: 5 min.
This simple yet elegant side dish blends asparagus with blue cheese to wow your pallette.

Ingredients

  • 1- 1/2 Tbs red or white wine vinegar
  • 1- 1/2 tsp finely chopped shallot
  • salt as needed
  • 1/8 tsp freshly ground pepper
  • 2 Tbs olive oil
  • 1- 1/2 lb asparagus, trimmed
  • 3 oz firm blue cheese, chilled
  • 3 Tbs pine nuts, toasted

Directions

  • To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil; reserve.
  • Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
  • To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of a shredder. Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.

Preparation Tip: Recipe can be made ahead. Refrigerate vinaigrette and cooled asparagus, tightly sealed. Return to room temperature before serving.

Nutrition Facts

Calories 130
  Calories from Fat 93 (72%)
(17%)Total Fat 11g
(18%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 5mg
(10%)Sodium 240mg
(0%)Potassium 0mg
Total Carbohydrate 5g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.








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Asparagus with Blue Cheese and Pine Nuts

Asparagus with Blue Cheese and Pine Nuts: Main Image

Quick Facts

Servings: 6
Cook Time: 5 min.
This simple yet elegant side dish blends asparagus with blue cheese to wow your pallette.

Ingredients

  • 1- 1/2 Tbs red or white wine vinegar
  • 1- 1/2 tsp finely chopped shallot
  • salt as needed
  • 1/8 tsp freshly ground pepper
  • 2 Tbs olive oil
  • 1- 1/2 lb asparagus, trimmed
  • 3 oz firm blue cheese, chilled
  • 3 Tbs pine nuts, toasted

Directions

  • To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil; reserve.
  • Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
  • To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of a shredder. Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.

Preparation Tip: Recipe can be made ahead. Refrigerate vinaigrette and cooled asparagus, tightly sealed. Return to room temperature before serving.

Nutrition Facts

Calories 130
  Calories from Fat 93 (72%)
(17%)Total Fat 11g
(18%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 5mg
(10%)Sodium 240mg
(0%)Potassium 0mg
Total Carbohydrate 5g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.








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Asparagus with Blue Cheese and Pine Nuts

Asparagus with Blue Cheese and Pine Nuts: Main Image

Quick Facts

Servings: 6
Cook Time: 5 min.
This simple yet elegant side dish blends asparagus with blue cheese to wow your pallette.

Ingredients

  • 1- 1/2 Tbs red or white wine vinegar
  • 1- 1/2 tsp finely chopped shallot
  • salt as needed
  • 1/8 tsp freshly ground pepper
  • 2 Tbs olive oil
  • 1- 1/2 lb asparagus, trimmed
  • 3 oz firm blue cheese, chilled
  • 3 Tbs pine nuts, toasted

Directions

  • To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil; reserve.
  • Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
  • To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of a shredder. Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.

Preparation Tip: Recipe can be made ahead. Refrigerate vinaigrette and cooled asparagus, tightly sealed. Return to room temperature before serving.

Nutrition Facts

Calories 130
  Calories from Fat 93 (72%)
(17%)Total Fat 11g
(18%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 5mg
(10%)Sodium 240mg
(0%)Potassium 0mg
Total Carbohydrate 5g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.








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Asparagus with Blue Cheese and Pine Nuts

Asparagus with Blue Cheese and Pine Nuts: Main Image

Quick Facts

Servings: 6
Cook Time: 5 min.
This simple yet elegant side dish blends asparagus with blue cheese to wow your pallette.

Ingredients

  • 1- 1/2 Tbs red or white wine vinegar
  • 1- 1/2 tsp finely chopped shallot
  • salt as needed
  • 1/8 tsp freshly ground pepper
  • 2 Tbs olive oil
  • 1- 1/2 lb asparagus, trimmed
  • 3 oz firm blue cheese, chilled
  • 3 Tbs pine nuts, toasted

Directions

  • To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil; reserve.
  • Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
  • To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of a shredder. Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.

Preparation Tip: Recipe can be made ahead. Refrigerate vinaigrette and cooled asparagus, tightly sealed. Return to room temperature before serving.

Nutrition Facts

Calories 130
  Calories from Fat 93 (72%)
(17%)Total Fat 11g
(18%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 5mg
(10%)Sodium 240mg
(0%)Potassium 0mg
Total Carbohydrate 5g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.








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Asparagus with Blue Cheese and Pine Nuts

Asparagus with Blue Cheese and Pine Nuts: Main Image

Quick Facts

Servings: 6
Cook Time: 5 min.
This simple yet elegant side dish blends asparagus with blue cheese to wow your pallette.

Ingredients

  • 1- 1/2 Tbs red or white wine vinegar
  • 1- 1/2 tsp finely chopped shallot
  • salt as needed
  • 1/8 tsp freshly ground pepper
  • 2 Tbs olive oil
  • 1- 1/2 lb asparagus, trimmed
  • 3 oz firm blue cheese, chilled
  • 3 Tbs pine nuts, toasted

Directions

  • To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil; reserve.
  • Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
  • To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of a shredder. Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.

Preparation Tip: Recipe can be made ahead. Refrigerate vinaigrette and cooled asparagus, tightly sealed. Return to room temperature before serving.

Nutrition Facts

Calories 130
  Calories from Fat 93 (72%)
(17%)Total Fat 11g
(18%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 5mg
(10%)Sodium 240mg
(0%)Potassium 0mg
Total Carbohydrate 5g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.