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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings