This simple recipe for roasted asparagus and whipped goat cheese was shared on Day 40+ in quarantine, with the first main harvest of the year at hand – asparagus. This season’s harvest makes me feel hopeful. It serves as a reminder that the land still provides; that the pulsing course of energy that turns asparagus from seed to spear is still at work, breathing new life.
We’ll add creamy goat cheese and whip it with hints of bright lemon and garlic – adding as little or as much as you’d like, serving it beneath the perfectly crisp, yet still tender, asparagus. Also consider serving this as a side dish to crispy chicken or quality steak, or enjoy this as a snack, perfect as-is.
Another favorite way we enjoy this is to swipe the whipped goat cheese on top of toasted rustic bread, tucking the asparagus spears on top, finishing with a drizzle of robust and fruity extra virgin olive oil and flakey sea salt.
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Ingredients
- 10 oz goat cheese, room temperature
- 1 lemon
- 1 garlic clove, halved
- fine sea salt
- freshly ground black pepper
- 1 bunch asparagus
- 2 tbsp olive oil
Instructions
- Add the softened goat cheese to a small food processor or whip by hand.
- Since there isn't a recipe for this, per se, rather a method - start with a teaspoon of lemon juice and just half of a garlic clove. Add them to the goat cheese and pulse in the food processor or whip by hand until smooth. Taste and adjust to desired liking by adding more lemon and/or the remaining half of the garlic clove, if desired. Season with salt and pepper, whip, and taste again.
- To prepare the asparagus, remove about ¼ in. off the bottom of your asparagus. There's a trick to gently bend the asparagus at the bottom, it will naturally break at the fibrous point where it should be trimmed. Set the stems aside to use for something else.
- Massage the asparagus in olive oil and season with salt to taste. Place the asparagus in a single layer on a large baking sheet.
- Broil on high for 8-10 minutes, or until the tips are golden and crispy.
- On a large serving plate, add a generous swipe of whipped goat cheese. Drizzle extra virgin olive oil on top for good measure. Arrange the asparagus on top and serve with extra lemon wedges at the table.
Notes
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