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Asparagus with blue cheese

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


  • Spicy Glazed Pecans

  • 1 tbsp butter

  • 1/2 tbsp sugar

  • 1/2 tsp salt

  • 1/2 tsp fresh ground black pepper

  • 1/8 tsp 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

  • 4 bunches asparagus

  • 75 gm blue vein cheese, crumbled


  • 1.

    1.To prepare the pecans, GENTLY melt the butter in a heavy-bottomed frypan over low-medium heat.

  • 2.

    2.Add the sugar, salt, black pepper, cayenne pepper, maple syrup and water. Cook until the mixture is GENTLY bubbling. LOW HEAT.

  • 3.

    3.Add the pecans and 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.

    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.

    5.Wash and trim the asparagus. Steam the asparagus, covered, in a steamer or saucepan of simmering water until just tender (about 3 - 4 minutes).

  • 6.

    Transfer immediately to a large bowl and toss with the walnut vinaigrette.

  • 7.

    6.Arrange on a large platter sprinkled with the crumbed blue cheese and spiced pecans.

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