Makes 4 servings
2 cups water
1 lb. fresh asparagus spears, woody ends trimmed and discarded
2 tsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. crumbled bleu cheese
2 Tbsp. toasted walnuts, chopped
Boil water in shallow pan. Add asparagus and cook for 3 - 5 minutes.
Mix balsamic vinegar and olive oil together in a small bowl.
Drain and transfer asparagus to a serving dish. Drizzle oil/vinegar mix over asparagus. Top with bleu cheese and walnuts. Serve warm.
Nutrition analysis per serving: 100 calories, 8 g fat, 5 g protein, 7 carbohydrate, 3 g fiber, 110 mg sodium
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