Asparagus and Goat Cheese Salad by Kathy Gunst


Fresh spring asparagus are lightly steamed and then drizzled with a lemon-olive oil vinaigrette, crumbled goat cheese, radishes and fresh chives. This is a delightful salad to serve for lunch with warm crusty bread, or as part of a larger dinner.
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At a glance
Soft-Ripened Cheeses
2 pounds asparagus, ends trimmed
ounces plain or pepper goat cheese, such as Ile de France
10-12 small radishes

The Chive-Lemon Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon chopped chives, or finely chopped parsley
Salt and freshly ground black pepper
The juice from 1 lemon, about 3 tablespoons
6 tablespoons olive oil
Whole chives for garnish, optional


Place the asparagus in a large skillet. Pour 2 cups boiling water on top and let simmer for about 6 minutes, or until almost tender; you don’t want the asparagus to be limp and overcooked, but to still have a slight bite.

Drain under cold running water to stop the cooking; drain again.

To make the vinaigrette:

In a small bowl, mix the mustard, chives, salt, pepper and lemon juice. Add the olive oil and mix well.
(The recipe can be made several hours ahead of time up to this point. Cover the asparagus and the vinaigrette and refrigerate.)

Place the asparagus on a serving plate. Scatter the goat cheese on top of the stalks and place the radishes around the plate. Pour the vinaigrette on top of the asparagus and let marinate at least 20 minutes or up to several hours.

Serve at room temperature or chilled.

Serves 4 to 8.

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