Ingredients
1/2 cup Marzetti® Blue Cheese Italian Vinaigrette Dressing
1 1/4 pounds fresh asparagus, trimmed
1/4 cup pine nuts
3 roasted red peppers, packed in water, cut into 1/4-inch pieces
1/4 cup chopped fresh parsley
Directions
Bring a large pot of water to a boil. Cook asparagus for 1 minute.
Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels.
Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
Arrange asparagus on a platter, top with peppers and parsley. Pour
Marzetti Italian Blue Cheese Crumble Dressing overall. Sprinkle
with toasted pine nuts. Serve.
All the best,
Chef Murph
