Title: Asparagus with blue cheese and walnut relish
 Categories: Cheese, Vegetables
      Yield: 1 Servings
 
      6 oz Blue Cheese -- w/o rind &
           Crumbled
      3 tb Walnuts -- chopped
      3 tb Chopped Green Onions --
           (scallions)**
      2 tb Chopped Parsley
  1 1/2 ts Grated Lemon Zest
  2 1/2 lb Asparagus
           Salt
 
  * such as Roquefort or Danish Blue ** including 2 inches of green
  stems
  
  Place blue cheese, walnuts, onions, parsley and lemon zest in a bowl
  and mix well.  (Blue cheese relish can be made 1 day ahead. Cover and
  refrigerate. Bring to room temperature 30 minutes before serving.) To
  prepare asparagus, cut off and discard tough, woody ends of stalks.
  Bring enough water to cover asparagus to boil in a large deep
  saucepan or skillet.  Lightly salt water and add the asparagus.
  Simmer until just tender, 3-5 minutes.  Remove asparagus and drain
  well.  Taste and season with more salt if needed.
  
  To serve, arrange asparagus on heated platter or in a shallow serving
  bowl. Top with blue cheese relish.  Serve hot.