Asparagus with Spicy Glazed Pecans,
Blue Vein Cheese & Walnut Vinaigrette
1.To prepare the pecans, GENTLY melt the butter in a heavy-bottomed frypan over low-medium heat.
2.Add the sugar, salt, black pepper, cayenne pepper, maple syrup and water. Cook until the mixture is GENTLY bubbling. LOW HEAT.
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.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.Wash and trim the asparagus. Steam the asparagus, covered, in a steamer or saucepan of simmering water until just tender (about 3 - 4 minutes).
Transfer immediately to a large bowl and toss with the walnut vinaigrette.
6.Arrange on a large platter sprinkled with the crumbed blue cheese and spiced pecans.
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