---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
       1 lb Asparagus; cleaned
       2 ts Red wine vinegar
       2 tb Olive oil
       2 tb Chives; minced
       4 tb Blue cheese; crumbled
            White pepper; freshly ground
   Snap ends off asparagus spears.  Fill medium skillet with 1-inch water and
   bring to a boil.  Add asparagus in single layer and cook 8 to 10 minutes or
   until tender. Drain well and arrange on a serving plate. Stir together
   vinegar and oil in sm bowl.  Add blue cheese and chives and mix well. Pour
   over hot asparagus. Season to taste with plenty of white pepper. Set aside
   until tepid, then serve.
   Hint on cleaning asparagus:  Hold the bottom end of the stem in one hand
   and gently bend the stalk with the other. The stalk will break where it is
   tender, thus giving you a piece of asparagus that is entirely edible. With
   a little practice you will know exactly where to break the vegetable. Save
   the broken-off ends for soups. Slice and add to soup stock, then drain and
   discard the coarse stalks before serving.
   By Jeff Smith   The Frugal Gourmet From the 10/02/1991 issue - The
   Springfield Union-News Recipe posted by: Dan Ceppa