Poached Mushrooms and Asparagus with Blue Cheese Sauce
I was blown away by how quickly my kids gobbled this up. Just vegetables…and they all loved it. Not all kids like the same things, but keep trying different recipes. Don’t give up…eventually you will find a preparation for any food that can win your kids over. Even devoutly picky grown-ups can be won over with the right recipe.
1 can chicken broth
1 lb. asparagus, well rinsed, ends snapped off
1 package white mushrooms, sliced
½ c. white wine
1 tsp. salt
4 oz. blue cheese
1 tsp. salt
3 cloves garlic, minced
1 tsp. pepper
1 c. sour cream
½ bunch fresh Italian parsley, well rinsed, separated from stems, and minced
1 c. mayonnaise
Over medium heat, in a large saucepan heat the broth and wine with 1 tsp. salt over medium heat. When it is hot add the asparagus. Poach it for about three minutes using tongs to help the stalks cook evenly. The asparagus is done when it’s color changes to a bright vibrant green. Remove the asparagus with tongs, put it on a plate and put in in the refrigerator to chill. Add the mushrooms to the poaching liquid and poach them for about five minutes before removing them to a plate or bowl, and then placing them in the fridge as well.
Let the veggies chill and work on the blue cheese sauce. Put all of the ingredients except the mayo in a food processor, or a blender, and blend until soothe. Pour the mixture into a bowl and fold in the mayonnaise. Cover the sauce and let it chill in the fridge for at least thirty minutes before serving.
Plate the vegetables and drizzle the sauce over them. You can top the dish with chopped parsley. You should have extra sauce left over, yum. The sauce is great on all veggies, salads, and an excellent dip for potato chips or fries. Enjoy!