1-1/2 pounds fresh thin-stalk asparagus, tough ends snapped off
3 tablespoons olive oil, divided
Salt to taste
2 tablespoons chicken or vegetable broth
1 to 1-1/2 tablespoons white wine vinegar
2 tablespoons crumbled blue cheese
1/4 teaspoon pepper
Place asparagus in shallow roasting pan. Drizzle with 1 tablespoon of the olive oil. Season lightly with salt. Roast in preheated 400-degree oven for 10 minutes or until fork-tender. Remove from oven and cool to room temperature.
Stir together remaining 2 tablespoons of the oil, chicken broth, 1 tablespoon vinegar, blue cheese and pepper in a cup. Stir well. Taste and add remaining 1/2 tablespoon vinegar if desired. Pour over asparagus.
Per serving: 100 calories / 7 grams total fat / 2 grams protein / 4 grams carbohydrates / 2 milligrams cholesterol / 50 milligrams sodium / 2 grams dietary fiber