Asparagus, Blue Cheese & Tomatoes
Served at Francesca's!!
- 1 bunch of asparagus
- 2 med. tomatoes, cut up
- 1/2 - 1 cup blue cheese or gorgonzola
- 1 lemon
- olive oil
- salt and pepper
- french bread
Wash and dry asparagus. Drizzle with olive oil and salt and pepper and roast for 10 minutes at 400.
Put on platter, squeeze half to whole lemon over (depending on taste). Sprinkle with cheese crumbles and tomatoes and a little more olive oil if desired.
Serve with slices of toasty french bread!