Asparagus with Pomegranate, Toasted Walnuts and Blue Cheese
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bunch asparagus, ends trimmed
tbsp crumbled blue cheese
In a large pan with a steamer insert with a little water in the bottom of the pan, steam the asparagus for 5-7 minutes until tender. Remove from heat.
In a small skillet, brown the walnuts for 2-3 minutes until golden.
Arrange the asparagus on a plate. Top with crumbled blue cheese, pomegranate arils and toasted walnuts.
This can be served immediately (hot) or at room temperature.
More About This Recipe
- Thanksgiving ready in just 15 minutes! Make this beauty of a side dish for your Thanksgiving table.
It’s November. That means that I am embroiled in wild-eyed planning for two birthdays and my epic annual Thanksgiving dinner. But really, it’s Thanksgiving that captures most of my attention always. Like I said, my dinner is epic.
Planning my menu for Thanksgiving is a trial in patience and organization. I am fortunate to have six burners, two ovens and a rotisserie to work with. The turkey always goes in the rotisserie, rendering a juicy, easy, hands-off bird without hogging up one of my ovens.
But even with two ovens, I avoid planning to use them much. Ovens are reserved for my beloved chestnut dressing and warming or reheating dishes that have been made ahead. That means that side dishes have to fit into certain qualifications:
Can be made ahead (a day ahead is best) or …
Are fast and easy (simple, simple, simple) or …
Can be served cold.
Asparagus with Pomegranate, Toasted Walnuts and Blue Cheese is a perfect side dish for Thanksgiving. (Hint: this is a new one hitting my table this year!)
It takes a mere 15 minutes to make and can be served hot or at room temperature. It’s delicious either way.
This is a great way to take good ol’ steamed asparagus and make it something really special.
More Thanksgiving Side Dish Recipes
Easy Mashed Potato Casserole Recipe
Carrots with Rum Raisins Recipe
Easy Three-Cheese Broccoli Couscous Recipe
Creamy Mexicali Corn Recipe
Sweet Potatoes with Cinnamon Honey Recipe
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about home cooking and raising a healthy family at Sarah’s Cucina Bella.
What’s your favorite Thanksgiving side dish?
Orecchiette With Asparagus, Blue Cheese And Walnuts
2 1/2 quarts water
1 teaspoon chicken-flavored bouillon granules
8 ounces orecchiette pasta, uncooked
1 pound fresh asparagus spears
3 tablespoons crumbled blue cheese
2 tablespoons raspberry-flavored vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped walnuts, toasted
- 1 bunch fresh asparagus
- 2 tablespoons extra virgin olive oil
- kosher salt to taste
- ½ cup coarsely chopped walnuts
- ½ cup crumbled Gorgonzola cheese
Preheat oven to 400 degrees F (200 degrees C).
Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
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Creamy asparagus blue cheese pasta
This creamy pasta is quick to fix and delish. Substitute goat cheese for the blue of you prefer.
- Author: Judy Barbe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1 x
- Category: Dinner
- Method: Stove
- Cuisine: Meditteranenan
- 2 tablespoons chopped walnuts or pine nuts
- 2 cups penne or farfalle pasta, cooked
- 1 teaspoon olive oil
- 1 garlic clove, crushed
- 1 pound asparagus, chopped into 1 -inch pieces
- ½ reserved pasta water
- 3 tablespoons crumbled blue cheese
- 1 lemon wedge, 1 teaspoon lemon juice
- Heat oven to 350℉. Bake walnuts 8-10 minutes. Set aside to cool.
- Cook pasta according to package directions, minus 1 minute. Drain. But reserve ½ cup pasta water.
- In pasta pot, over medium-low heat, add olive oil, garlic, and asparagus, cook stirring 3 minutes. This will sizzle when you add the ingredients. Add pasta back to pot, stir in cheese and 1/3 cup pasta water. I start with 1/3 cup and add more water if I need it, to make a creamy sauce.
- Sprinkle chopped walnuts. Squeeze a lemon wedge over, about 1 teaspoon juice.
Blue cheese can be replaced with goat cheese. Pine nuts can be substituted for walnuts.
Keywords: easy pasta, Mediterranean diet, easy dinner