Asparagus, Beets and Bleu Cheese

• 1 12 lbs asparagus
• 1 (14 ounce) can beets, sliced into match stick cuts
• 1 tablespoon beet juice
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 4 ounces blue cheese
• 2 ounces pecans, chopped

1. Trim the asparagus, peel each stem and cook in boiling water just until it's firm to the bite, 2-3 minutes.
2. Drain and chill in cold running water.
3. Arrange the cold asparagus spears on a serving platter and pile the sliced beets on that.
4. Mix the oil, beet juice and vinegar in a bowl and drizzle over the beets and asparagus.
5. Garnish with some crumbled bleu cheese and a dusting of the chopped pecans.
6. Serve right away.

asparagus, beets, beet juice, balsamic vinegar, olive oil, blue cheese, pecans

Taken from www.food.com/recipe/asparagus-beets-and-bleu-cheese-292000 (may not work)