Thursday, March 1, 2012

Asparagus with Blue Cheese and Oregano

So last Saturday I was looking through one of the new cookbooks that my husband bought me as part of my Valentine's Day gift and found a recipe for asparagus with feta and (fresh) oregano in my cookbook, Cooking Light Fresh Food Fast 250 Incredibly Flavorful 5-Ingredient 15-Minute Recipes.  On Sunday, I adapted this recipe using blue cheese and dried oregano and paired it with my turkey chili.  It was fast, easy and tasty, definitely the kind of veggie side dish that works perfectly for a weeknight dinner.

-1 cup water
-1 pound asparagus spears, trimmed
-1 tsp EVOO (extra virgin olive oil)
-1 1/2 tsp oregano (fresh or dried)
-1/4 tsp salt
-3 Tbsps blue cheese

1. Boil one cup of water to a boil in a large nonstick skillet; add asparagus.
2. Cover then reduce heat and simmer 4 to 5 minutes (or until asparagus is crisp-tender).
3. Drain ; place on a serving platter.
4.Drizzle oil over asparagus and sprinkle with oregano and salt.
5. Sprinkle with cheese.
6. Enjoy!

1 comment:

  1. Interesting post. I love asparagus. I did a bacon and asparagus salad recently.