• Salt
  • 6 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


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.

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Submitted 6/13/05.
Source: unknown
Submitted By: Meryl
Asparagus & Creamy Blue Cheese Sauce Over Rotini