Blue cheese asparagus | Gratins and vegetables recipe

Ingredients

• 454 g (1 pound) of asparagus
• 125 ml (1/2 cup) of natural yogurt
• 125 ml (1/2 cup) of buttermilk
• 1 crushed garlic clove
• 10 ml (2 teaspoons) of Dijon mustard
• 40 g (1/4 cup) of chopped walnuts
• 55 g (2 oz) of crumbled Blue cheese, up to your choice
• Salt and pepper
• Whip yogurt with buttermilk, garlic, mustard, salt and pepper. Lay asparagus in a serving plate. Pour the vinaigrette, spray blue cheese and nuts.