Asparagus with Spicy Glazed Pecans,Blue Vein Cheese & Walnut

Asparagus with Spicy Glazed Pecans, Blue Vein Cheese & Walnut Vinaigrette

Ingredients

4 bunches asparagus
75 gm blue vein cheese, crumbled
Spicy Glazed Pecans:
1 tbsp butter
1/2 tbsp sugar
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/8 tsp MasterFoods cayenne pepper
1 tbsp maple syrup
1 tsp water
1/2 cup pecans

Walnut Vinaigrette and Salad:
1 tbsp lemon juice
1/2 tbsp red wine vinegar
pinch salt
good pinch cracked black pepper
1 tbsp walnut oil
1 tbsp olive oil

Method
1. Wash and trim the asparagus. Either BBQ or steam the asparagus, covered, in a steamer or saucepan of simmering water until just tender (about 3 - 4 minutes). Transfer immediately to a large bowl and toss with the walnut vinaigrette.
2. To prepare the pecans, GENTLY heat all ingredients in a heavy-bottomed frypan over low-medium heat.
3. Stir constantly until the pecans are well coated and the sugar has begun to caramelise, about 5 minutes. Spread the pecans on a baking sheet to cool completely.
4. To prepare the walnut vinaigrette: Whisk together the lemon juice, vinegar, salt and pepper. Slowly add the walnut and olive oils and whisk until blended.
5. Arrange on a large platter. when cool garnish with the crumbled blue cheese and spiced pecans.

Once you’ve made Asparagus with Spicy Glazed Pecans, Blue Vein Cheese & Walnut Vinaigrette you’ll want to make them over and over! Make sure you tell your friends about this great recipe!