1 1/2 lbs. fresh asparagus spears
Vegetable cooking spray
2 tsp. reduced-calorie butter
2 tbsp. cider vinegar
3 tbsp. crumbled blue cheese
2 tbsp. chopped pecans, toasted

Snap off round ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.

Coat a large non-stick skillet with cooking spray; add butter. Place over medium heat until butter melts. Add asparagus, and saute 3-4 minutes. Add vinegar, cover and simmer 2-3 minutes or until asparagus is crisp tender. Add blue cheese and chopped pecans, toss gently. Serve warm. Yields 6 servings (49 calories per serving).