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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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Ingredients:
2 pounds asparagus, ends trimmed |
4 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 |
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Directions:
- 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.
By Kathy Gunst
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| Customer Reviews |
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francois simoneau
16 Mar 2009, 10:51
i traide this recipy and it was so good and allot of veggys that i like =)
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Lisa
29 Sep 2008, 17:42
This was quick, simple and tasty recipe.
Pat
29 Sep 2008, 17:40
I tried this recipe last week and my family were so happy.
L'LIZ
29 Sep 2008, 17:39
I DRESSED WITH TIPS OF CANNED ASPARAGUS,& BACON BITS. MY FAMILY LOVE IT
BECAUSE ALL FOLLOW LOW CARBS'DIET. TASTE: DELICATE, PRESENTATION:GOURMET. -
THANK YOU
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