- 1/2 pound fresh asparagus spears
- 2 ounces cream cheese, softened
- 3 tablespoons evaporated milk
- 1/8 teaspoon salt
- 1 tablespoon crumbled blue cheese
- In a small saucepan, cook asparagus in a small amount of water until crisp-tender. Meanwhile, in another saucepan, whisk cream cheese, milk and salt over low heat until smooth. Stir in blue cheese and heat through. Drain asparagus and top with sauce.