This is what I made for the Stitch ‘n Bitch on Tuesday. So simple even a bachelor can make it.
1 wedge stilton
2 heads of endive
1 cup chopped walnuts
1 bunch asparagus
1 cup each raspberry vinegar and cabernet
Pour the vinegar and the cab in a saucepan and reduce to a thick sauce. ( I didn’t reduce mine enough on Tuesday. )
Boil or steam the asparagus until just tender. Chop it up.
Crumble the stilton into a food processor with a pastry blade in it. Add the nuts. Mix.
Add the asparagus and mix it with a wooden spoon.
Fill the endive leaves with the cheese / nut /asparagus mixture.
Drizzle with glaze.