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Asparagus & Creamy Blue Cheese Sauce Over Rotini Recipe | |
Brunch | |
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Ingredients:
Salt6 fat asparagus spears 1 tablespoon butter 1 small sweet onion (such as Vidalia), sliced 1 cup half-and-half 1 cup crumbled blue cheese 1 teaspoon fresh thyme or 1/4 teaspoon dried 6 ounces cooked rotini 1/2 teaspoon freshly ground black pepper
Directions:
1. Combine 1 teaspoon salt with 2 quarts water in skillet. Bring to boil. Snap tough ends off asparagus. Cut asparagus into 11/2-inch pieces. Add to skillet and cook 5 minutes. Drain and set aside.2. Melt butter in skillet. Add onion and saute 5 minutes. Add asparagus and saute 2 to 3 minutes. Add half-and-half and cheese and simmer 2 to 3 minutes or until sauce is smooth and thick. Stir in thyme and rotini. Sprinkle with pepper and season with salt, if necessary. Makes 2 servings. | |