Balsamic Asparagus with Blue Cheese
Serving Size:Serves 4
1 pound asparagus, woody ends removed
2 teaspoons Brennan's Cellars 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 Brennan's Cellars Balsamic Vinegar
1/3 cup (2 oz) Brennan's Cellars Blue Cheese Crumbles
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. Sauté 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.