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1
In a large pan with a steamer insert with a little water in the bottom of the pan, steam the asparagus for 5-7 minutes until tender. Remove from heat.
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2
In a small skillet, brown the walnuts for 2-3 minutes until golden.
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3
Arrange the asparagus on a plate. Top with crumbled blue cheese, pomegranate arils and toasted walnuts.
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This can be served immediately (hot) or at room temperature.
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