Title: Asparagus with blue cheese
 Categories: Vegetables
      Yield: 4 Servings
 
      1 lb Asparagus; cleaned
      2 ts Red wine vinegar
      2 tb Olive oil
      2 tb Chives; minced
      4 tb Blue cheese; crumbled
           White pepper; freshly ground
 
  Snap ends off asparagus spears.  Fill medium skillet with 1-inch
  water and bring to a boil.  Add asparagus in single layer and cook 8
  to 10 minutes or until tender. Drain well and arrange on a serving
  plate. Stir together vinegar and oil in sm bowl.  Add blue cheese and
  chives and mix well. Pour over hot asparagus. Season to taste with
  plenty of white pepper. Set aside until tepid, then serve.
  
  Hint on cleaning asparagus:  Hold the bottom end of the stem in one
  hand and gently bend the stalk with the other. The stalk will break
  where it is tender, thus giving you a piece of asparagus that is
  entirely edible. With a little practice you will know exactly where
  to break the vegetable. Save the broken-off ends for soups. Slice and
  add to soup stock, then drain and discard the coarse stalks before
  serving.