Green Asparagus with Fresh Goat CheeseTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:251.8 kcal
Proteins:9 g
Fats:23.1 g
Carbohydrate:3.3 g
Fibers:1.1 g
Sugar:2 g
Cholesterol:39.7 mg
Sodium:82.6 mg
Calcium:212.9 mg
Energy:570 kcal
Proteins:20.3 g
Fats:52.3 g
Carbohydrate:7.4 g
Fibers:2.6 g
Sugar:4.6 g
Cholesterol:89.9 mg
Sodium:187 mg
Calcium:482.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
thin young asparagus
200
g
fresh goat cheese
40
g
salmon roe
150
ml
olive oil
30
ml
balsamic vinegar
salt and freshly ground pepper
METHOD
Asparagus
- Carefully wash the asparagus; portion into two bundles and cut off the bottom ends.
- Cook in 3 liters (12 cups) of boiling salted water for 4 to 5 minutes; the asparagus should still be firm. Stop the cooking by immersing the asparagus in ice water. Drain and set aside on paper towels.
Finishing
- Gently combine the salmon roe with the goat cheese; season with salt and pepper.
- Arrange the asparagus in a fan on each plate, tips down.
- Using two spoons, form little quenelles from the cheese mixture and place atop the asparagus. Drizzle with vinaigrette, made by combining the olive oil, balsamic vinegar, salt and pepper.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
The best season for asparagus is from February through June.
This recipe calls for wild asparagus, known as "balai" or "broom" asparagus in France, but you could also use thin green cultivated asparagus. If possible, choose freshly-picked asparagus with firm stalks that break with a snap.
