Asparagus With Blue Cheese

1 pound asparagus, cleaned, tough ends trimmed

2 teaspoons red wine vinegar

2 tablespoons olive oil

2 tablespoons chives, minced

4 tablespoons Blue cheese, crumbled

white pepper, freshly ground

Snap ends off asparagus spears.

Fill medium skillet with 1 inch water and bring to a boil. Add asparagus in single layer and cook 8 to 10 minutes or until tender.

Drain well and arrange on a serving plate. Stir together vinegar and oil in small bowl.

Add blue cheese and chives and mix well. Pour over hot asparagus. Season to taste with plenty of white pepper.