in

Variations of Goat Cheese on Lukewarm Asparagus Salad

5 from 4 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 137 kcal

Ingredients
 

salad

  • 750 g Fresh asparagus
  • 1 bunch Arugula
  • Tomatoes
  • 2 Eggs
  • 1 tsp Butter
  • Sugar

dressing

  • Salad herbs
  • Vinegar
  • Oil
  • Salt
  • Pepper
  • Oil

cheese

  • 1 packet Bacon slices
  • 100 g Pine nuts
  • 250 g Goat cream cheese
  • Chilli powder
  • 4 Basil leaves

Instructions
 

salad

  • Wash the rocket, clean and drain. Boil the eggs hard and finely chop them. Quarter the tomatoes, remove the core (seeds) and finely dice. Wash and clean the asparagus. Peel the white asparagus completely. Only the lower third of the green asparagus. Heat salted water with butter and sugar and cook 6 stalks of white asparagus for about 15 minutes. Drain the asparagus and place in the preheated oven at 80 ° C to keep warm. Cut the rest of the white asparagus into small pieces and cook as described above for about 12 minutes (since this is smaller). Cut the green asparagus into small pieces and fry in the pan, season with salt and pepper. Put all the asparagus in the oven to keep warm.

dressing

  • Mix salt, pepper and herbs with oil and vinegar to taste.

cheese

  • Mix the goat cream cheese with the chilli and chopped fresh basil and roll small balls. Roast the pine nuts in the pan, let them cool, put them in a bag and chop them up with a rolling pin. Put the crushed pine nuts in a plate and coat the fresh goat cheese balls with the pine nuts, chill. Wrap the goat cheese in the breakfast bacon and chill too.

Last but not least

  • Put some rocket salad on each plate. Place a stick of white asparagus on top. At the end of the asparagus stick, distribute the small green and white asparagus pieces. Drizzle with the salad sauce and garnish with the tomatoes and egg. Add the fresh goat cheese balls coated with pine nuts. Put some oil in a pan. Fry the goat cheese packets wrapped in bacon until crispy on both sides with a little honey and add to the salad - serve immediately.

Nutrition

Serving: 100gCalories: 137kcalCarbohydrates: 2.2gProtein: 6.9gFat: 11.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Beef Fillet with Summer Truffle Risotto

Pizza Pancakes