ROASTED ASPARAGUS WITH HERB GOAT CHEESE
Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
- Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g
ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE
After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
- Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
- Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g
BROILED ASPARAGUS WITH GOAT CHEESE
An easy and unbelievable yummy recipe for oven-broiled asparagus finished with crumbled goat cheese.
Provided by Natalie Titanov
Categories Side Dish Vegetables Asparagus Baked
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
- Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 5.4 g, Cholesterol 28 mg, Fat 17.5 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 8.3 g, Sodium 223.7 mg, Sugar 3 g
ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
- Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.
SMOKED DUCK BREAST WITH GOAT CHEESE GRIT CAKE, GRILLED ASPARAGUS AND SMOKED BLUEBERRY SAUCE
Steps:
- For the grits: Add grits to 2 cups of water in a heavy-bottomed steel pot. Bring to a light simmer over low heat, stirring frequently. When the grits start to thicken to an oatmeal consistency, add 1 cup of water and continue to cook in the same manner. Repeat with 1 more cup water.
- Once the grits start to thicken once more, add the cream and continue to cook, stirring frequently, until the grits thicken again. Add the butter and allow to melt throughout.
- Season to taste with salt and pepper.
- Allow grits to cool, loosely covered, 2 hours, or up to overnight in the refrigerator.
- Reheat the grits over low to medium heat, stirring well, adding additional milk or cream if needed for the right consistency. Add the goat cheese and mix well. Add more salt and pepper if needed.
- Oil a hot skillet or griddle, then add a 6-ounce ladle or scoop of goat cheese grits. Cook through until a brown crust has developed on the bottom of the grit cake, about 5 minutes. Carefully flip the grit cake with a spatula or pancake turner, making sure to get between the crust and the skillet, rather than between the crust and the grits. Continue to heat through until a bottom crust has developed, roughly 5 more minutes.
- For the duck: Prepare a smoker or grill for indirect cooking at 225 degrees F.
- Stir together salt and pepper in a bowl. Lightly rub duck breasts with salt and pepper, and place in your smoker or over indirect heat on your grill. Cook, undisturbed, until lightly browned from the smoke and an instant-read thermometer inserted in the thickest part registers 150 degrees F, about 45 minutes. Remove from smoker and allow to rest at least 15 minutes. Preheat a grill (if you used a smoker) for cooking at 225 degrees F.
- To crisp the skin, lightly run a sharp knife in a cross-hatch pattern on the skin, then baste lightly with oil or melted butter. Place skin-side-down on the grill until skin is crispy but duck meat is not overcooked, about 5 minutes.
- For the asparagus: Meanwhile, preheat a grill for cooking over medium heat.
- Heat a large amount of water in a large stockpot over high heat. Add a generous handful of salt. Bring to a roiling boil.
- Add asparagus to the boiling water. (If you have a steamer basket, this is an excellent time to use it, as it makes fishing the asparagus out a breeze.) Cook the asparagus until just turning soft while still maintaining a bright green color. Remove the asparagus from the hot water and allow to cool completely, preferably in ice water.
- Rub the asparagus lightly with olive oil, salt and pepper. Place on the grill and cook until desired level of char appears on the stalks, about 5 minutes.
- For the smoked blueberry sauce: Meanwhile, add blueberries to a skillet or aluminum pan. Place blueberries in the smoker alongside the duck, taking care to leave room for air to circulate, and smoke until the berries take on a dusky midnight blue appearance, about 15 minutes. (Longer cooking will lead to stronger smoky flavor in the berries.)
- Remove the berries from the smoker, then heat them on the stove over high heat with the dark brown sugar. Add the dark rum, being careful of flames. Allow the alcohol to burn off and continue to heat the pan, stirring, until the sugar has dissolved, the berries have released some of their juices, and the sauce is thickened, about 10 minutes.
- Serve the duck breast over the grits with the sauce and asparagus.
BROILED ASPARAGUS
Steps:
- Snap off the ends of 2 bunches thin asparagus; discard. Toss with 2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Broil until slightly charred, 4 to 6 minutes. Transfer to a platter and drizzle with red wine vinegar and olive oil. Top with shaved asiago.
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
- While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
- In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g
ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON
Serve with Broiled Portobellos Topped with Creamy Scrambled Eggs and Chive-Corn Muffins. Both posted to this site. Add chilled Champagne and you will have an elegant, beautiful brunch fit for royalty.
Provided by CaribbeanQueen
Categories Vegetable
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in heavy large skillet over medium heat until brown and crisp.
- Transfer to paper towels and drain.
- Crumble and set aside.
- Position rack in center of oven and preheat to 500 degrees.
- Arrange asparagus on large rimmed baking sheet.
- Drizzle with 2 T. oil and turn to coat well.
- Sprinkle generously with salt and pepper.
- Roast asparagus until crisp-tender when pierced with knife, about 7 minutes.
- Arrange asparagus in single layer on platter.
- Sprinkle with goat cheese, then bacon.
- Drizzle with lemon juice and remaining 2 t. oil.
- Sprinkle grated lemon peel over.
- If not serving right away, cover and serve at room temp later.
Nutrition Facts : Calories 241.4, Fat 20.5, SaturatedFat 7.1, Cholesterol 24.1, Sodium 279.7, Carbohydrate 6.7, Fiber 3.1, Sugar 2.2, Protein 9.8
ASPARAGUS WITH GOAT CHEESE DRESSING
Provided by Florence Fabricant
Categories easy, quick, weekday, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the asparagus on a platter.
- Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
- Sprinkle with chervil and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams
DIJON ROASTED ASPARAGUS
Asparagus is a natural side dish to serve at Easter. In this mouthwatering recipe, Dijon mustard, cayenne pepper and Asiago cheese provide big, bold flavor. -Jamie Brown-Miller, Napa, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture., Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown.
Nutrition Facts : Calories 211 calories, Fat 17g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 419mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY
Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/
Provided by CatsCooking
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
- Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.
Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1
ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE
Asparagus is one of my favorite vegetables any way you prepare it but wrapped in prosciutto, drizzled with olive oil and baked with cheese - oh my! This dish makes a beautiful presentation!
Provided by SusieQusie
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Line a 15-inch X 10-inch baking pan with foil.
- Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
- Place bundles in a single layer on baking pan tucking under ends of prosciutto.
- Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
- Bake for 8-10 minutes or until asparagus is crisp tender.
- Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.
GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
- Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
- Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
ROASTED ASPARAGUS SALAD WITH GOAT CHEESE AND BREAD CRUMBS
Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
Categories april 2009 issue recipes crusty bread goat cheese baguette susan spungen roasted asparagus salads lemon juice o the oprah magazine
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.
- Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.
- Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.
GRILLED ASPARAGUS WITH A BASIL-GOAT CHEESE SAUCE
This spring or summertime dish adds a touch of sophistication and kapow to grilling asparagus. It is based off of a sauce by Mean Chef, #41126, used with BBQ shrimp. The key lies in the contrast between seasoned, grilled aspargus and the subtle herbed cream. A possible variation would be to substitute cream cheese for goat cheese, though I have not tried it.
Provided by Tin Chef Seattle
Categories Cheese
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- ASPARAGUS:.
- Brush grill with olive oil and heat the grill on a low heat.
- Cut tough ends off asparagus.
- Brush asparagus with oil and then place on the grill on a low heat.
- Season with garlic powder, salt, and pepper.
- Cook until crunchy and tender.
- SAUCE:.
- Remove stems from basil. Mince or press garlic.
- Add goat cheese, sour cream, butter milk, and basil to a food processor. Process until mixed, almost dip like.
- Heat butter in a sauce pan on medium and sautee garlic until fragrant (about 1 minute).
- Stir in goat cheese mixture into the garlic saucepan and stir on medium heat until warmed. Pour sauce over asparagus or serve in a side dish.
ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON
Categories Brunch Roast Low Carb Quick & Easy Goat Cheese Lemon Bacon Asparagus Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
- Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)
QUESADILLA WITH GOAT CHEESE, ASPARAGUS, MUSHROOMS AND ROASTED TOMATILLO SALSA
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
- Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
- Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
- Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
- Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
- Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.
ASPARAGUS WITH BALSAMIC TOMATOES AND GOAT CHEESE
Cut this recipe out of Cooking Light Magazine...Made it for dinner and it was fabulous....Putting it here for safe keeping...
Provided by CIndytc
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
- 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.
- 3. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with goat cheese and pepper.
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
Steps:
- Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
- In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
- Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.
NAPOLEON OF BEETS AND HERB GOAT CHEESE WITH GRILLED ASPARAGUS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook beets in salted boiling water until tender, cool in refrigerator, and peel off skin. Soften goat cheese at room temperature, add in herbs, salt and pepper, and garlic; mix well and place in pastry bag. Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet. Garnish plate with asparagus that has been blanched, shocked, and grilled with olive oil. Top with red pepper, tomato, and drizzle with truffle oil.
ASPARAGUS GALETTE WITH GOAT CHEESE
This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland
Provided by Taste of Home
Categories Side Dishes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
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ASPARAGUS WITH GOAT CHEESE RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 15 minsCategory Healthy Vegetarian Asparagus RecipesCalories 35 per serving
- Place asparagus in a shallow pan and coat lightly with cooking spray. Sprinkle with salt and pepper.
- Grill the asparagus on the greased rack of an uncovered charcoal grill directly over medium coals for 4 to 6 minutes or until crisp-tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus on greased grill rack over heat. Cover and grill as above.)
- Transfer the asparagus to a serving platter. Coat lightly with cooking spray. Sprinkle with goat cheese and pine nuts.
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ASPARAGUS & AGED GOAT CHEESE SANDWICHES RECIPE - FOOD & WINE
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Servings 4Total Time 30 minsCategory Sandwiches + Wraps
- Preheat the oven to 400°. On a baking sheet, toss half of the asparagus with 2 teaspoons of the olive oil and season with salt and pepper. Roast for 10 to 12 minutes, until tender and charred in spots. Let the asparagus cool.
- Meanwhile, using a vegetable peeler, shave the remaining asparagus into long, thin strips. In a medium bowl, toss the shaved asparagus with the lemon juice and season with salt and pepper. In another medium bowl, toss the mesclun and mint with the red wine vinegar and the remaining 1 1/2 tablespoons of olive oil; season with salt and pepper.
- Mound the roasted asparagus, goat cheese, shaved asparagus, mesclun mix and avocado on the baguettes and serve the sandwiches right away.
ASPARAGUS AND GOAT CHEESE GRILLED PIZZA - ETALK
From more.ctv.ca
Servings 4-6Total Time 1 hr 15 minsCategory Dinner
- If your pizza dough is in the fridge, take it out and let it rest at room temperature for about an hour or so to make it easier to stretch and work with.
- Meanwhile, prepare the asparagus by thinly shaving the stalks into long ribbons with a vegetable peeler. Toss them into a bowl along with the thinly sliced onions, capers, and lemon zest. Squeeze the juice of the lemon over the vegetables and add in one tablespoon of olive oil. Season with salt and pepper, give the veggies a toss to coat, and set aside while you preheat your grill to high.
- Shape the pizza by stretching out the dough into a large round that is approximately 12-14 inches across (if you are working on an indoor griddle, feel free to make two smaller pizzas so that they will fit on the grill). Brush one side of the formed crust with half of the remaining olive oil and gently lift the dough and place it, oil side down, onto the preheated grill. Close the lid and cook for two minutes or so (if you are doing this indoors, no worries. Just leave the crust as is on the griddle and cook until the underside is browned and the top starts to look a little matte). Check the underside of the crust and if it is not browning, leave it for another one to two minutes.
- When the bottom of the crust is golden and grilled, brush the top of the dough with the remaining oil and carefully flip the pizza crust using a pair of tongs. Now, top the grilled side of the pizza with the pesto, goat cheese, and prepared asparagus, onions, and capers. Close the lid and cook for two to three minutes or until the bottom of the crust is golden and grilled and the toppings are nice and hot (if indoors, pop the griddle pan into a 450ºF oven for three to five minutes or until done).
ASPARAGUS AND GOAT CHEESE TART RECIPE - PEGGY SMITH | FOOD ...
From foodandwine.com
Servings 4
- Preheat the oven to 450°. On a lightly floured sheet of parchment paper, roll out the Flaky Tart Pastry to a 13-inch round. Transfer the pastry and parchment to a baking sheet.
- Spread the goat cheese on the pastry, leaving a 1-inch border. Toss the asparagus with the oil and arrange on the tart with the pepper strips; season with salt and pepper. Fold the edge of the pastry over onto the topping and brush the rim with the egg wash. Bake for about 20 minutes, or until the pastry is golden. Let cool slightly, then scatter the prosciutto on top and serve.
ASPARAGUS SALAD WITH ROASTED PEPPERS AND GOAT CHEESE ...
From foodandwine.com
Servings 8
- In a large pot of boiling salted water, cook the asparagus until bright green and tender, about 3 minutes; transfer to a colander and refresh under cold water. Drain and pat dry.
- Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch-thick strips.
- In a medium bowl, stir together the vinegar, capers, mustard, tarragon, garlic and onion; season with salt and pepper. Whisk in the olive oil.
- Arrange the asparagus on a serving platter. Lay the roasted pepper strips over the asparagus and drizzle with half of the vinaigrette. Crumble the goat cheese on top. Garnish with the chopped olives and the Parmigiano shavings and serve, passing the remaining vinaigrette at the table.
ROASTED ASPARAGUS WITH GOAT CHEESE & BALSAMIC GLAZE - WEGMANS
From shop.wegmans.com
5/5 (4)Category ItalianServings 4Total Time 25 mins
- Preheat oven to 400 degrees. Place asparagus on parchment paper-lined baking sheet. Drizzle with basting oil; season with salt and pepper. Toss gently to combine; arrange in single layer. Roast about 15 min, until lightly browned and tender.
- Arrange asparagus on serving platter; top with goat cheese. Garnish with pine nuts; drizzle with balsamic glaze.
ASPARAGUS SALAD WITH TOASTED WALNUTS AND GOAT CHEESE ...
From foodandwine.com
5/5 Total Time 30 minsServings 6
- Preheat the oven to 350°. Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate to cool, then break the walnuts in half lengthwise.
- Meanwhile, in a small skillet, toast the fennel seeds over moderately high heat until fragrant and golden, about 20 seconds. Transfer to a work surface and let cool, then finely chop.&
- Pour 1/2 inch of water into a large pot fitted with a large steamer basket and bring to a boil. Discard the tough ends from the asparagus and add the spears to the steamer; cover and steam over high heat until just tender, about 4 minutes. Transfer the asparagus to paper towels and pat dry. Let the asparagus cool to room temperature, then cut on the diagonal into 2-inch lengths.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint and chopped fennel seeds. Season with salt and pepper.
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