Wednesday, May 4, 2011


This is a super quick and really good way to serve asparagus. Give it a try!

                                                    ASPARAGUS WITH GOAT CHEESE AND ARUGULA SAUCE

12 oz. asparagus, trimmed
1 1/2 cups arugula, thoroughly cleaned
1 clove garlic, minced
1/4 cup extra-virgin olive oil, plus a little more
freshly ground pepper
1 log goat cheese, about 5 ounces
1 small radish

Bring a large pot of water to a boil. Add salt and the asparagus, and cook until it's just tender, about 4 minutes. Remove from the water and plunge into an ice bath. Drain the asparagus and set aside. Reserve some arugula leaves for garnish, and roughly chop the rest of it. Place the chopped arugula in a blender. Add the garlic and olive oil, and season with salt and pepper. Blend until a smooth puree forms, adding more olive oil if necessary.

Arrange the asparagus on a serving platter. Slice the log of goat cheese into 1/2 inch thick discs and layer them over the asparagus spears. Spoon some of the arugula sauce over the cheese. Wash the radish and thinly slice it. Place some radish slices around the plate. Garnish with the reserved arugula leaves and serve.

Serves 4

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