This recipe showcases the versatility of using goat cheese to enhance the natural flavors of earthy greens, like: asparagus, spinach or rapini. Chef Brad Walker at Boundary Road restaurant in the Atlas District in DC was serving a chilled rapini salad with our Buche Noire a few months back -- so this post pays homage to that dining experience but with a slightly different twist.
I made this recipe as a late lunch, so I only roasted a fist-full of asparagus for myself, which was just enough to leave me satiated. The ingredients for this recipe are so simple: olive oil, sea-salt, black pepper, fresh lemon juice (for after roasting), and a slice of MountainTop Bleu.
Preheat the oven to 400 degrees. Wash your asparagus under cold water and snap off the tough ends. Lay the asparagus out in a single layer on a cooking sheet lined with tin-foil. Drizzle olive oil over asparagus and roll the spears around with your hands to ensure an even coating. Season with the sea-salt and black pepper.
The asparagus I bought were thin spears, so they were ready in about 8 minutes. While the asparagus was hot, I transfered it to a plate and squeezed fresh lemon juice over it. Last but not least, place a room temperature slice of MountainTop Bleu over the roasted asparagus and let the steam from the roasted greens melt the goat cheese.
Cheers to a no-carb, nutritious and delicious Friday lunch!
-- Roasted Asparagus recipe provided by Daniel
Rinse the asparagus under colder water. Snap off the tough ends before roasting in the oven.
I let this ripe & runny MoutainTop Bleu get to room temperature, allowing the heat from the roasted asparagus to melt the cheese just right.