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1 lb. asparagus, woody ends removed
2 tsp. olive oil
1 shallot, thinly sliced
1 tsp. black peppercorns
1 bay leaf
1/2 cup balsamic vinegar
1/3 cup (2 oz.) Original Blue cheese crumbles
2 tbsp. butter, cut in small pieces
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 sauce. Whisk in blue cheese and butter until melted. Serve warm drizzled over asparagus.
Prep and cook time: 15 minutes total