Asparagus with Blue Cheese & Walnut Relish
Our simple spring asparagus recipe

This dish simply sings of Summer – and everything is better with a bit of blue cheese and seasonal asparagus.

5 Mins
10 Mins
Ready In
15 Mins

What you need

  • 170g Kapiti Kikorangi Blue Cheese, crumbed
  • 3 Tbsp walnuts, roughly chopped
  • 3 Tbsp spring onions, sliced
  • 2 Tbsp Italian parsley, chopped
  • 1 lemon, zest only
  • 1 bunch of asparagus

Here's how it's done

For the blue cheese relish

  1. Crumble blue cheese into a bowl. 
  2. Chop walnuts, spring onions and parsley, and add to the blue cheese. 
  3. Grate in lemon zest and mix together. 

For the asparagus

  1. Prepare your asparagus by snapping off the woody ends and giving them a wash. Then choose your cooking method.


  1. Bring a large pan of salted water to the boil. 
  2. Drop asparagus in and cook until just tender, about three to five minutes. 
  3. Remove asparagus and drain well. 


  1. Rub asparagus with olive oil, salt and pepper. 
  2. Place on griddle or hot plate, turning every minute or so. 


  1. Rub asparagus with olive oil, salt and pepper. 
  2. Fry until tender, six to eight minutes. 
  3. Roasted Pre-heat oven to 220°C. 
  4. Rub asparagus with olive oil, salt and pepper. Roast for 10 minutes or until tender. 

Serve hot asparagus with blue cheese relish spooned generously over the top.

Serving Suggestions

This relish can be made a day ahead - just bring to room temperature 30 minutes before serving.

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